Spaghetti alla Puttanesca

    Spaghetti alla Puttanesca


    373 people made this

    About this recipe: Tomatoes and garlic are simmered with anchovies, capers, olives and dried chillies in this Italian pasta sauce.

    Serves: 4 

    • 500g spaghetti
    • ½ cup 125ml) olive oil
    • 3 cloves garlic, crushed
    • 1 tin (410g) chopped tomatoes
    • 4 anchovy fillets, rinsed and chopped
    • 2 tablespoons tomato purée or tomato paste
    • 3 tablespoons capers
    • 20 kalamata olives, pitted and coarsely chopped
    • ½ teaspoon dried crushed chillies, or to taste

    Prep:10min  ›  Cook:15min  ›  Extra time:15min  ›  Ready in:40min 

    1. Cook spaghetti according to package instructions; drain and set aside.
    2. Heat oil in a frying pan over low heat. Add garlic, and cook gently until golden. Add tomatoes and cook 5 minutes.
    3. Stir in anchovies, tomato purée, capers, olives and chillies. Cook 10 minutes, stirring occasionally.
    4. Toss spaghetti with sauce, and serve.

    Recently viewed

    Reviews (0)

    Write a review

    Click on stars to rate