Spaghetti alla puttanesca

Name: Spaghetti alla puttanesca
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Italy
Ingredients: 400 g Spaghetti; 1 can plum tomatoes (400 g); 6 Anchovy fillets; 100 g Black olives, pitted; 2 tbsp Capers; 3 cloves garlic; 1 tsp Chilli flakes; 2 tbsp Chopped parsley; 4 tbsp Olive oil; Salt (to taste)

A bold Neapolitan pantry sauce of tomato, anchovies, olives, capers and chilli, ready in twenty minutes.

30 min10 prep · 20 cook
EasyDifficulty
520 kcalper serving

Ingredients

4 servings

Spaghetti400 g
plum tomatoes (400 g)1 can
Anchovy fillets6
Black olives, pitted100 g
Capers2 tbsp
garlic3 cloves
Chilli flakes1 tsp
Chopped parsley2 tbsp
Olive oil4 tbsp
Saltto taste

Missing something? Ingredients with × can be left out.

Steps

1
Warm the oil with the sliced garlic, chilli and anchovies, stirring until the anchovies melt.
2
Add the tomatoes, crushing them, and simmer until thickened.
3
Stir in the olives and capers. Cook the spaghetti in salted water until al dente.
4
Drain the pasta, toss it in the sauce with a splash of cooking water for a minute.
5
Serve with parsley scattered over.

Tips and questions

Do I need to add salt?: Taste first: anchovies, olives and capers are already salty, so the sauce often needs none.
Does it need cheese?: Traditionally not; the sauce is already intense, and parsley or toasted breadcrumbs are used instead.

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Spaghetti alla puttanesca

Ingredients

Steps

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