Spaghetti alla Puttanesca
A classic Italian dish that is sure to impress on any dinner table!
Ingredients
- 320 g spaghetti
- 5 anchovies
- 100 g kalamata olives
- 1½ tbsp capers
- 4 garlic cloves finely chopped
- 1 white onion finely chopped
- 4 tbsp extra virgin olive oil
- 3 tbsp tomato purée
- 1½ tsp red chilli flakes
- 1 tin tomato can
- small bunch of parsley chopped finely
Instructions
- Boil your spaghetti according to the packet instructions. Make sure to reserve about a mug of pasta water.
- Begin by finely chopping the anchovies and using the side of your knife to smush them into a paste. Set aside and then roughly chop your kalamata olives and capers!
- In a large pan, heat up the extra virgin olive oil on a medium heat. Add in the chopped onion, garlic and anchovies. Fry for 2-3 minutes.
- Add in the olives, capers and tomato purée. Fry for a further 3-4 minutes, stirring well throughout.
- Pour in your tin tomatoes and rinse the can out with around 4 tablespoons of water. Add in the chilli flakes and season with salt. Simmer for 10 minutes on a low heat, stirring every so often.
- Add in the cooked spaghetti and a ¼ of the pasta water whilst stirring the sauce and pasta together.
- Garnish with the chopped parsley and that's it!