Spaghetti Alla Puttanesca

This Southern Italian Spaghetti is divine.  Salty and zingy from the anchovies, capers, olives and chilli and fragrant from the garlic, it makes the taste buds burst into life and is one of my favourite sauces.   Don’t be afraid to use anchovies.  They cook down into the sauce and are just a wonderful flavour in the background…

The quantities shown here serve two hungry people…

Spaghetti Puttanesca

 

Ingredients:
1 tablespoon of good olive oil
1 large clove of garlic grated
1 long red chilli chopped finely (leave the seeds in for more heat)
1 small jar anchovies drained and finely chopped
3 large vine tomatoes core removed and chopped roughly
3 or 4 finely chopped sun-dried tomatoes
1 tablespoon Passata or Neapolitan sauce
Handful of Kalamata olives
1 tablespoon baby capers (if larger chop them up)
½ cup finely chopped parsley
A pinch of sugar
Salt & Pepper to taste
Spaghetti for 2 people
Freshly grated parmesan to serve

Method:
Cook the pasta according to the direction until al dente
In the meantime, heat the oil in a pan and gently fry the garlic, chilli and anchovies
Toss in the chopped tomatoes and cook down for a few minutes
Add the rest of the ingredients finishing with the parsley
Season to taste
Toss through the drained pasta and serve topped with freshly grated parmesan cheese

Bon Appetit!  🙂

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One Comment Add yours

  1. Lovely a puttanesca sauce – yum!

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