Cook and Scale
Spaghetti alla Puttanesca
4 servings · 30 min total
Bold and briny: spaghetti in a punchy tomato sauce of anchovies, olives, capers and chili. Big flavour from the pantry.
Ingredients
- 400 g spaghetti
- 4 tbsp olive oil
- 4 garlic, sliced
- 6 anchovy fillet
- 1 tsp chilli flakes
- 800 g canned tomatoes
- 100 g black olives, pitted
- 3 tbsp capers, rinsed
- fresh parsley to taste
- salt to taste
Contains: Gluten, Fish
Allergen info is best-effort — please verify yourself.
Method
- 1.
Melt the anchovies into oil — Warm the olive oil with the garlic, anchovies and chili flakes over low heat for 3 minutes, mashing the anchovies until they melt into the oil.
- 2.
Simmer the tomato sauce — Add the canned tomatoes, olives and capers and simmer for 15 minutes until thick and savoury. Taste before adding salt as the anchovies and capers are salty.
- 3.
Cook the spaghetti — Meanwhile cook the spaghetti in salted boiling water for 10 minutes until al dente, then drain.
- 4.
Toss pasta with sauce — Toss the spaghetti through the sauce, scatter with parsley and serve.