Puttanesca is an Italian sauce that's hearty, spicy and rich in flavour. This version keeps in the traditional capers, anchovies and olives, but just uses fewer of them to keep down the level of fat.
To maximise the flavour of olives and minimise the fat, opt for a full-bodied imported variety – a small amount delivers big taste. Look for black-purple kalamatas from Greece, wrinkled black gaetas from Italy or small black niçoise olives from France.
This is a good recipe if you are out of whole anchovies. I suggest making the sauce while the spaghetti cooks. - 25 Sep 2016