Side Dishes Starters/Snacks Lunch/Dinner Puttanesca Spaghetti
Serves : 4
Preparation Time: 5 minutes
Cooking Time: 25 minutes
Ingredients
- 2 tbsp olive oil
- 1 onion, roughly chopped
- 3 garlic cloves, crushed or finely grated
- 8 anchovies in oil
- ½ tsp dried oregano
- ¼ tsp chilli flakes
- 2 x 400g tinned cherry or chopped tomatoes
- 2 tbsp capers
- 100g pitted mixed olives
- 300g spaghetti
- 1 handful flat leaf parsley, roughly chopped
Nutrition
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Method
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Set a kettle to boil.
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Heat a large sauté pan until medium hot. Add the olive oil and onion, cover and cook for 3-5 minutes until just softened.
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Add the garlic, anchovies, oregano and chilli flakes, turn the heat down, cover and cook gently for 5-6 minutes, stirring occasionally, until the anchovies have broken down and the onions are soft.
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Add the tinned tomatoes, capers and olives and bring to the boil. Turn down to a simmer and cook for 15 minutes while the pasta cooks.
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Tip the boiling kettle into a large saucepan, add a pinch of salt and cook the spaghetti according to packet instructions.
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Drain and tip straight into a colander set over the pan. Tip the pasta and about 3-4 tbsp of cooking water into the sauce and mix well until the pasta is totally coated in sauce.
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Stir in the parsley and season with black pepper. Serve straightaway.
