Larder Spagehtti

    22 minutes

    Known in Italy as 'Puttanesca' with varying histories and connotations it is effectively an easy to make pasta dish using ingredient found in you 'larder' or now-days cupboard.

    2 people made this

    Serves: 4 

    • 350g spaghetti
    • 2 tablespoons olive oil
    • 2 cloves garlic, finely diced
    • 1 tablespoon anchovy paste, optional
    • 475ml ready-made tomato pasta sauce
    • 1 tablespoon capers
    • 20 pitted Kalamata olives
    • 1 pinch salt, to taste
    • 1 pinch cayenne pepper, to taste
    • 1 pinch freshly ground black pepper, to taste
    • 1 small bunch basil

    Preparation:10min  ›  Cook:12min  ›  Ready in:22min 

    1. Put a large saucepan of water on to boil with a splash of olive oil and salt. Add the spaghetti to the boiling water.
    2. In the meantime heat the olive oil in a saucepan. Fry the garlic until translucent.
    3. Add the pasta sauce and cook for 5 minutes.
    4. Add the capers and olives then simmer for another 5 minutes.
    5. Season with salt, cayenne pepper and pepper. Finely dice the basil and add at the very end.
    6. Once the spaghetti is al dente, drain and mix immediately with the sauce. Serve.

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