Puttanesca Spaghetti

    40 minutes

    This is a very easy and quick pasta recipe that has a tomato base then olives, capers, chilli, garlic and anchovies to create a wonderfully flavoursome pasta sauce.

    8 people made this

    Serves: 4 

    • 4 tablespoons extra virgin olive oil, divided
    • 1 onion, finely diced
    • 3 garlic cloves, finely diced
    • 4 anchovy fillets, finely diced
    • 1 small chilli, finely diced (or 1/2 teaspoon chilli flakes)
    • 2 teaspoons capers, rinsed and dried
    • 8 black olives, pitted and diced
    • 1 (400g) tin diced tomatoes
    • 1/2 teaspoon salt
    • 1 pinch freshly ground black pepper, to taste
    • 1 tablespoon parsley, diced
    • 200g spaghetti

    Preparation:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Add the pasta and toss with the sauce. Add parsley and 1 tablespoon of olive oil. Mix everything carefully and serve immediately.
    2. Heat 3 tablespoons of olive oil in a frypan over a medium-high heat. Fry the onion for 5 minutes then add garlic and anchovies. Brown well for 1 minute mashing the anchovy pieces well with a wooden spoon.
    3. Add the chilli, capers, olives and tomatoes and bring to the boil. Add salt and pepper. Reduce the heat to low and simmer for 10 minutes.
    4. Meanwhile, cook the pasta according to packet instructions.
    5. When the pasta is al dente and has been drained pour the sauce into the pasta saucepan.

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    Reviews in English (1)


    Classic! Thank you for the recipe.  -  25 Sep 2016  (Review from Allrecipes UK & Ireland)