Pasta recipe for 4 people, takes only 20 mins; recipe has olive oil, onion, garlic clove, chilli flakes, tomato, anchovy, olive, capers, spaghetti and parsley.
Spaghetti puttanesca
Course: Pasta
Servings
4
servings
Prep time
15 mins
Ingredients
- Garlic Clove: 2 large garlic cloves, crushed
- Anchovy: 5 anchovy fillets, finely chopped
- Spaghetti: 300g dried spaghetti
- Olive Oil: 3 tbsp olive oil
- Onion: 1 onion, finely chopped
- Tomato: 400g can chopped tomatoes
- Parsley: 1/2 small bunch of parsley, finely chopped
- Chilli Flakes: 1/2 tsp chilli flakes (optional)
- Olive: 120g pitted black olives
- Capers: 2 tbsp capers, drained
Directions
- Heat the oil in anon-stick panover a medium-low heat. Add the onion along with a generous pinch of salt and fry for 10 mins, or until soft. Add the garlic and chilli, if using, and cook for a further minute.
- Stir the tomatoes, anchovies, olives and capers into the onion, bring to a gentle simmer and cook, uncovered, for 15 mins. Season to taste.
- Meanwhile, bring a large pan of salted water to the boil. Cook the spaghetti following pack instructions, then drain and toss with the sauce and parsley.
