Puttanesca
Cuisines
Cooking Instructions
Cooking: 10 minutes
Notes:
Fresh basil can be used instead of flat-leaf parsley if preferred.
Red chilli flakes can be omitted or adjusted to suit heat preference.
Gaeta or Kalamata olives offer the best depth of flavour for this dish.
Melt the Anchovies and Aromatics
Heat extra virgin olive oil in a skillet over medium heat. Add the anchovy fillets and cook until they melt into the oil, then add the garlic cloves and rinsed capers.
Add the Olives and Tomatoes
Gently crush the Kalamata olives by hand into the skillet. Add the peeled plum tomatoes, crushing them with a fork, then stir in the chopped flat-leaf parsley, red chilli flakes, a light pinch of salt, and black pepper. Simmer gently for 5 minutes.
Cook the Spaghetti
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to packet instructions until al dente.
Combine and Serve
Drain the pasta and add it directly into the skillet with the sauce. Toss continuously for 1 to 2 minutes over medium heat to coat thoroughly, then garnish with fresh parsley and serve immediately.
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Ingredients
| Extra Virgin Olive Oil | 3 tbsp |
| Anchovy Fillets | 6 |
| Garlic | 3 cloves |
| Capers | 2 tbsp |
| Kalamata Olives | 100g |
| Peeled Plum Tomatoes | 400g |
| Flat-leaf Parsley | 15g |
| Red Chilli Flakes | ½ tsp |
| Salt | To taste |
| Black Pepper | To taste |
| Spaghetti | 300g |
