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Cover - Pasta Puttanesca

Pasta Puttanesca

15 mins
229 cals per serving
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Donal's Notes

Literally translated this dish is called “whore’s pasta” and was allegedly whipped up by the working girls of Naples. I think it’s a winner every time, regardless of your occupation!

Ingredients

extra virgin olive oil
extra virgin olive oil
garlic
garlic
anchovy fillets
anchovy fillets
tinned plum tomatoes
tinned plum tomatoes
black olives
black olives
capers
capers
chilli flakes
chilli flakes
spaghetti
spaghetti
flat leaf parsley
flat leaf parsley
sea salt
sea salt
ground black pepper
ground black pepper

Equipment

Large frying pan
Large frying pan
Chopping board
Chopping board
Knife
Knife
Wooden spoon
Wooden spoon
Large bowl
Large bowl
Saucepan
Saucepan
Colander
Colander
Tongs
Tongs

Method

1

Heat 1 tbsp of olive oil in a large frying pan. Fry the garlic over a medium heat until the garlic is golden, then add the olives, capers and chilli flakes.

2

Put the tomatoes into a large bowl and crush them with your hands before adding to the frying pan with the anchovies.

3

Stir in a pinch of black pepper and cook over a medium-high heat for 10 minutes or until the tomatoes have broken down and create a sauce.

4

Cook the spaghetti according to the instructions on the packet in a large saucepan of boiling salted water, drain, retaining a small amount of the cooking liquid.

5

Return the pasta to the pan and toss with 1 tbsp olive oil and reserved cooking liquid, add the sauce and stir to coat.

6

Tumble the pasta onto a large serving platter, garnish with herbs.

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