Spaghetti Puttanesca
This spaghetti recipe features a tantalizing medley of flavors, from the brininess of capers and olives to the subtle umami notes of anchovies. Served with a rich and savory tomato sauce, this dish is a delightful fusion of simple ingredients that come together to create a satisfying and flavorful meal. A hint of garlic and a kick of chilli flakes add just the right amount of zing to this classic pasta dish, making it a perfect choice for a quick and delicious weeknight dinner.
— Constant Cookbook
Ingredients
- olive oil
- 2 garlic cloves , thinly sliced
- 400g chopped tomatoes , tin
- 1 tbsp capers , chopped if large
- 2 anchovies , drained and chopped
- handful pitted green olives , sliced
- large pinch dried chilli flakes
- 200g spaghetti
- small bunch flat-leaf parsley , roughly chopped
Instructions
- Heat the oil in a non-stick pan over a medium-low heat. Add the onion along with a generous pinch of salt and fry for 10 mins, or until soft. Add the garlic and chilli, if using, and cook for a further minute.
- Stir the tomatoes, anchovies, olives and capers into the onion, bring to a gentle simmer and cook, uncovered, for 15 mins. Season to taste.
- Meanwhile, bring a large pan of salted water to the boil. Cook the spaghetti following pack instructions, then drain and toss with the sauce and parsley.
Yield
Serves 2
Nutrition
- Calories: 495 calories
- Fat Content: 19 grams fat
- Saturated Fat Content: 3 grams saturated fat
- Carbohydrate Content: 66 grams carbohydrates
- Sugar Content: 8 grams sugar
- Fiber Content: 6 grams fiber
- Protein Content: 13 grams protein
- Sodium Content: 1.8 milligram of sodium
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