Puttanesca Spaghetti
Bold and comforting in the best way, puttanesca sauce is made from simple pantry staples like canned tomatoes, garlic, anchovies, olives, and capers.
Ingredients
- 250g Spaghetti
- 20ml olive oil
- 2 chillies sliced and chopped, leave the pips if ou like more heat
- 2 cloves of garlic finely chopped
- 6 anchovy fillets or 2 tablespoons capers
- 15 black olives pitted
- 1 cup of cherry tomatoes (ripe) or 1 tin cherry tomatoes
- handful of basil leaves
- salt and freshly ground black pepper to taste
- parmesan cheese or any other hard cheese
Instructions
- Cook the spaghetti: Put the pasta into plenty of boiling water, stir it, bring it to a simmer, turn the heat off, put a lid on, and leave it to finish cooking for 10-12 minutes. This method works perfectly fine.
- Drain in a colander and set aside.
- Preheat your griddle or skillet pan on high heat. Add olive oil, garlic, capers or anchovies, and chillies. Sauté, stirring frequently.
- Add in the olives, and lightly sauté.
- Add in the tomatoes, pressing some of them to release the juices. Simmer for at least 10 to 15 minutes on reduced heat. Add in a handful of basil leaves.
- Mix this sauce with the spaghetti, and add Parmesan cheese or hard grated cheese.
- Season to taste.