Spaghetti pasta alla puttanesca

Serves Icon
Time 20 Minutes
  • 400g (14oz) spaghetti
  • 4 tablespoons (80ml) extra virgin olive oil
  • 2 cloves garlic, finely chopped
  • 1 fresh chilli, finely chopped
  • 10 Kalamata olives, pitted and halved
  • 4 anchovies, filleted (preferably use canned anchovies)
  • 5g salted capers, rinsed, drained, finely chopped
  • 400g fresh cherry tomatoes, halved (alternatively Italian canned tomatoes) – see note
  • 2 tablespoons (4g) fresh flat-leaf parsley, finely chopped
  • Sea salt

How to Make It
Step 1

Place a large pot with water on high heat and bring to the boil. Add the spaghetti pasta and a pinch of salt to the boiling water and cook until ‘al dente’ – refer to the cooking time specified in pasta packet instructions.

Step 2

Meanwhile, place the olive oil in a large, heavy based frying pan over medium heat. Add the garlic and cook until golden. Add the fresh chilli, olives and anchovies, meanwhile mixing well with a wooden spoon, then add the capers and cherry tomatoes, cooking for a further 7-8 minutes.

Step 3

Drain the pasta, reserving 1-2 tablespoon (20-40ml) of the cooking water. Add the pasta into the frying pan and toss well over the heat for 1 minute to soak up lovely flavor, then remove from the heat. Add the cooking water and toss well. Add the finishing touch by sprinkling freshly chopped parsley on top – Buon appetito.

Note: Tomatoes need to be ripe and flavoursome for this recipe. Use quality fresh cherry tomatoes only in the summer months of the year.

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