This is a great quick and easy recipe. You’ll get used to how much chilli you like – I prefer this with a bit of a kick. Even if you think you don’t like some of the ingredients, add them all – they contribute to the overall flavour. This is excellent with plenty of grated Parmesan. Leave the anchovies out if you would like to keep it vegan – it’s still delicious.
This takes as long to make as the pasta takes to cook. Honestly.
And if you feel like having a salad along with it, this is a very tasty dressing.
Spaghetti Puttanesca Ingredients
- For 2 people
- 50-75g spaghetti per person
- 3 tbsp olive oil
- 2 garlic cloves, thinly sliced
- 4 anchovies, from a tin or a jar, drained and roughly chopped
- A pinch or two of chilli flakes
- 50g pitted black olives (if you can’t get pitted, you’ll have to take the stones out, boring but not difficult), roughly chopped
- 1 tbsp capers, roughly chopped
- 100ml tomato passata or tinned tomatoes
- 2 tbsp tomato purée
- 1-2 tbsp flat leaf parsley, finely chopped
- Salt and pepper
- Parmesan cheese
Put a large pan of lightly salted water on to boil. When it’s bubbling, add the spaghetti, stir, and cook for 8-10 minutes – check the instructions on the packet.
Heat the oil in a frying pan or saucepan over a low heat. Cook the garlic very gently until it’s just beginning to colour, then add the anchovies and stir for a minute. Stir in the chilli flakes, then the olives and capers, and turn up the heat slightly until you can hear them sizzling.
Add the passata and tomato purée and stir well, then simmer gently for about five minutes. Check the seasoning – maybe add a little salt and pepper.
When the pasta is done, drain it well, then add the sauce and stir it up well. Divide between bowls and top with the parsley and Parmesan.
My Favourite Salad Dressing Ingredients
- 1 small shallot, finely chopped
- Salt and pepper
- 1 tbsp Dijon mustard
- 1 tbsp white wine vinegar
- 1 tbsp sunflower oil
- 1-2 tbsp olive oil
Place the shallot in a small bowl or a jar. Add the salt and pepper and the mustard and mix together with a whisk or a fork, then add the vinegar and mix again. Gradually add the oils and mix to emulsify your dressing – to stop it separating.
I love this with a green salad of lettuce, cucumber, green beans , avocado, toasted seeds – try it with whatever takes your fancy.