Spaghetti Puttanesca
This is a wonderfully tasty quick and easy mid-week meal. Chilli, Capers, Anchovies, Olives and Tomatoes - what a perfect combination!
Servings:
4
yield(s)
Prep Time:
10
mins
Cook Time:
15
mins
Total Time:
25
mins
Ingredients
-
2-3
tbsp
olive oil
-
2
garlic cloves
(peeled & finely chopped)
-
1
small red chilli
(deseeded & finely chopped)
-
10
anchovies from a jar
(drained & finely chopped)
-
115
g
black olives
(pitted)
-
2
tbsp
capers
(drained)
-
400
g
tin of chopped tomatoes
To serve
-
400
g
dried spaghetti
(cooked as per packet instructions)
-
Parmesan cheese
(freshly grated)
-
flat-leaf parsley
(finely chopped)
Instructions
-
Place the oil in a large frying pan and heat, add the garlic and chilli and gently cook for 2 minutes. Add the anchovies, olives, capers and tomatoes. Bring to the boil and reduce the heat to a simmer for 10-15 minutes until the sauce has thickened.
-
Add the cooked spaghetti to the sauce and toss until fully coated.
-
Serve with a sprinkling of parsley and Parmesan, enjoy!