Like many of the classic Italian pasta sauces, puttanesca delivers punchy flavour with minimal effort.
Ingredients
Hands-on time: 10 minutes
Cook time: 15 minutes
Serves: 2
Equipment: Saucepan, frying pan, tongs.
- 200g spaghetti 2 anchovy fillets
- 30g pitted black olives (preferably oil-cured)
- 1 tbsp capers
- Small handful of flat-leaf parsley, roughly chopped, to serve
- Core ingredients
- 2tbsp extra-virgin olive oil 2 garlic cloves, thinly sliced Pinch of chilli flakes
- 1 x 400g tin plum tomatoes, drained
- Sea salt and black pepper
Method
- Cook the spaghetti in a large saucepan of salted water according to the packet instructions.
- While the pasta cooks, heat 1 tablespoon of the olive oil in a large frying pan. Add the garlic and anchovies and fry over a medium heat until the garlic is golden and the anchovies are slightly broken up. Add the olives, capers and chilli flakes and fry for a further minute or so.
- Put the tomatoes into a large bowl and crush them with your hands (or use a hand-held stick blender) before adding them to the frying pan. Season to taste with salt and pepper and cook over a medium–high heat for 10 minutes, or until the tomatoes have broken down and created a sauce. Taste and adjust the seasoning.
- Once the pasta and sauce are both cooked, use tongs to transfer the spaghetti straight to the frying pan; stir and toss to coat.
- Dish out 2 generous portions of the spaghetti, scatter with parsley and serve.
Nutritional value:
- KCALS: 554
- FAT: 16g
- SAT FAT: 2g
- CARBS: 82g
- SUGARS: 10g
- FIBRE: 6g
- PROTEIN: 16g
- SALT: 1.21g
Cook's Notes:
Like many of the classic Italian pasta sauces, puttanesca delivers punchy flavour with minimal effort.
A heady tomato sauce, salty with anchovies, capers and olives, this captures the true meaning of a store-cupboard supper!
Seek out the best-tinned plum tomatoes as they will make a world of difference to the finished sauce. This is a dish served best à la minute!
