Spaghetti Puttanesca

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This quick and easy pasta dish is made with pantry staples - perfect for a busy weeknight!

Prep Time: 10 min

Cook time: 15 min

Yield: 2 servings

Ingredients

• 200g of spaghetti 

• 5 anchovies*

• 1-2 cloves garlic

• 5 tsp salted capers

• 1 small fresh red chili

• 1 generous bunch parsley

• 70g olives of your choice

• 400g can of cherry tomatoes 

*5-6 chopped sun dried tomatoes can be subbed for anchovies (drain the oil and roughly chop)

Directions

1. Finely chop garlic, chili and parsley. Set the parsley aside. Ensure the olives have no pits, but leave them whole if possible.

2. In a large saucepan, add a good glug of olive oil and add the anchovies or sun dried tomatoes, olives, capers, chopped garlic and chilli. Cook over medium high heat for about 2 mins until fragrant. 

3. Turn the heat to medium low and pour in the cherry tomatoes. Simmer the sauce for 10-12 minutes, stirring occasionally, until the tomatoes break down slightly.

4. Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente. Reserve a cup of pasta water before draining the noodles.

5. Add the cooked pasta to the pan with the sauce and stir well. If the sauce is too thick, add a splash of the reserved pasta water. Turn off the heat and stir in the chopped parsley. Taste and adjust seasoning if necessary. Serve and enjoy!

   
   

This amazing recipe was written by Franscesco Mattana. Find it on ourcookingjourney.com.