Spaghetti Puttanesca

Spaghetti Puttanesca is one of my many favourite pasta recipes and a great go to dish when you need to make a quick and easy meal. This one takes just about 15 minutes, and it's so good! Also, if you take the anchovies out it is a great vegan option too!  Just pair it with a simple green salad and crusty bread for a delicious, quick and easy lunch or dinner.

Serves: 2

Ingredients

• 200g of tonnarelli or spaghetti 
• 5 anchovies
• 1 garlic
• 4 tsp salted capers
• 1 small fresh red chili
• 25g parsley
• 70g Gaeta olives 
• 400g tin cherry tomatoes 

Method

1. Prepare the ingredients by finely chopping the garlic, chili and parsley. Squeeze each olive and discard the stone.
2. In a large saucepan, add a good drizzle of olive oil and add the anchovies, olives, capers, chopped garlic and chilli. Cook over medium high heat for about 2 minutes until fragrant. 
   
3. Low the heat to medium low and pour in the can cherry tomatoes, simmer the sauce for 10-12 minutes, stirring occasionally. Let the tomatoes break down slightly, but they should retain some of their texture.
4. Bring a large pot of salted water to a boil. Add the tonnarelli or spaghetti and cook until al dente. Reserve a cup of pasta water before draining.
5. Add the cooked pasta to the pan with the sauce and stir well. If the sauce is too thick, add a splash of the reserved pasta water to loosen it. Turn off the heat and stir in the chopped parsley. Taste and adjust seasoning if necessary. Plate the pasta and top with the remaining parsley. Serve immediately and enjoy!

Watch the recipe video

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