Pasta Puttanesca
Equipment
- Large frying pan
- Chopping board
- Knife
- Wooden spoon
- Large bowl
- Saucepan
- Colander
- Tongs
Ingredients
- 2 tbsp extra virgin olive oil
- 2 cloves garlic thinly sliced
- 2 anchovy fillet
- 1 x 400 g tinned plum tomatoes drained
- 30 g black olives pitted, preferably oil-cured
- 1 tbsp capers
- 1 pinch chilli flakes
- 200 g spaghetti
- 1 small handful flat leaf parsley or basil, roughly chopped
- sea salt
- ground black pepper
Instructions
- 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.
- Put the tomatoes into a large bowl and crush them with your hands before adding to the frying pan with the anchovies.
- 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.
- 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.
- Return the pasta to the pan and toss with 1 tbsp olive oil and reserved cooking liquid, add the sauce and stir to coat.
- Tumble the pasta onto a large serving platter, garnish with herbs.
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!
Nutrition
Calories: 229kcal
Tried this recipe?Let us know how it was!