Spaghetti Puttanesca
Discover the bold, vibrant flavours of Spaghetti Puttanesca! This classic Italian dish combines tangy tomatoes, briny olives, capers, and anchovies with al dente pasta for a quick, delicious meal that’s ready in under 30 minutes. Perfect for weeknight dinners!
preparation: 5 minutes
making: 15 minutes
total: 20 minutes
servings: 4 portions
nutrition: 445 calories per serving
cuisine: Italian
Ingredients
- 30g of Parmesan cheese
- 1 white onion
- 2 garlic cloves
- 6 Anchovies fillets
- 100g pitted kalamata olives
- 2 tbsp of olive oil
- a pinch of salt
- a pinch of black pepper
- a pinch of chilli flakes
- a pinch of dried oregano
- 400g chopped tomatoes, 1 tin
- 2 tsp of capers
- 300g spaghetti pasta
- a handful of fresh basil leaves
Method
Shave the Parmesan cheese.
Finely chop the onion and mince the garlic.
Chop the anchovies and halve the olives.
In a large frying pan, heat the olive oil. Add the chopped onion and minced garlic, sautéing for a few minutes until softened and fragrant.
Season with salt, pepper, chilli flakes, and dried oregano.
Pour in the chopped tomatoes and stir in the capers, anchovies, and olives.
Mix everything together, bring to a boil, then cover with a lid, reduce the heat, and simmer for 10-12 minutes, stirring occasionally.
Meanwhile, bring a pot of water to a boil and cook the pasta according to the package instructions.
Drain the pasta, reserving about 1/4 cup of the pasta water in case it’s needed later.
Chop the fresh basil leaves, adding most to the sauce and reserving some for garnish.
Add the pasta to the sauce along with the reserved pasta water.
Toss everything together, then sprinkle with the remaining chopped fresh basil.
Sprinkle with the shaved Parmesan cheese.
Serve and enjoy.
