Store Cupboard Spaghetti Puttanesca
This pasta puttanesca recipe features a bold and savory sauce made with a medley of flavors such as salty anchovies, tangy capers, and briny olives, simmered with garlic and tomatoes. Tossed with al dente spaghetti and finished with a sprinkle of fresh parsley, this dish is a true crowd-pleaser perfect for a quick and flavorful weeknight dinner.
— Constant Cookbook
Ingredients
- 1 x 400g/14oz can chopped tomatoes
- 6 canned fillets of anchovies in olive oil
- 150g/5oz pitted black olives
- 1 tbsp salted capers
- 2 garlic
- 5 tbsp Italian olive oil
- fresh parsley
- salt and freshly ground black pepper
- 400g/14oz spaghetti
Instructions
- In a pan, fry the garlic in the olive oil and just before they get golden add the anchovies, capers and olives.
- Stir in the tomatoes, add the salt, freshly ground black pepper and a sprinkling of parsley.
- Meanwhile, cook the spaghetti in plenty of boiling water, according to packet instructions. Drain the pasta, add it to the sauce and mix until well combined.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 4
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