Spaghetti alla Puttanesca
Spaghetti alla puttanesca is a classic Italian dish. It's simple to make using just cupboard ingredients and comes together in no time but is packed full of flavor.
It is easy to make this dish vegetarian by just omitting the anchovies - although I feel they do add a unique saltiness that is hard to replicate. Of course, I have made this recipe spicy with the addition of hot dried chilis but feel free to leave them out, or only use a little.
Serve Spaghetti alla Puttanesca with Garlic Bread and a salad or greens.
- 2 tbsp olive oil
- 1/2 onion finely chopped
- 4-8 hot dried chilis crushed (e.g. bird's eye)
- 2 cloves of garlic finely chopped
- 3-6 tinned anchovies in oil (depending on size and taste)
- 400 g tinned tomatoes (we use Mutti)
- 100 g olives roughly chopped (use a mix of green, red and black)
- 1 heaped tbsp capers chopped (approx. 20g)
- salt and pepper to taste (approx. 1 tsp)
- 300 g spaghetti
Add the olive oil to a heavy-bottomed frying pan and put on a medium-low heat.
Add the chopped onions and gently fry until softened. Try not to let anything catch.
Add the dried chilis, garlic and anchovies a cook for about 1 minute until the garlic softens. Use your spatula/wooden spoon to break up the anchovies.
Add the tinned tomatoes and simmer for 10 minutes stirring occasionally to make sure nothing sticks.
Add the chopped olives and capers and cook for 2-3 minutes.
Check and adjust the seasoning and then let rest until ready for eating.
When ready to cook bring a large pot of salted water to a boil. Add the spaghetti and cook to 'al dente' according to the instructions.
Meanwhile heat the puttanesca sauce. Add a spoon or two of the pasta cooking water to the sauce to create more creaminess.
When al dente drain the pasta and put straight into the sauce. Mix to thoroughly coat the spaghetti.
Serve with garlic bread and a salad or greens.