Spaghetti alla Puttanesca
Ingredients
Sauce
extra virgin olive oil
3 tbsp
garlic cloves (minced)
3 pcs
anchovy fillets (finely chopped)
4 pcs
capers (drained)
2 tbsp
black olives (pitted, roughly chopped)
12 pcs
chilli flakes
0.5 tsp
canned tomatoes
400 g
water
80 ml
salt
0.25 tsp
black pepper
0.25 tsp
oregano
0.5 tsp
Pasta
spaghetti
200 g
Garnish
fresh basil leaves (torn)
10 pcs
Instructions
Sauté aromatics
Heat olive oil in a skillet over medium heat. Sauté minced garlic until golden at the edges.
Add anchovies, capers, olives and chilli
Add finely chopped anchovies, capers, olives and chilli flakes. Cook for 1 minute.
Add tomatoes and seasoning
Add canned tomatoes and water. Season with salt, pepper and oregano. Stir well.
Simmer sauce
Bring sauce to a simmer, then reduce heat to low and simmer gently for 10 minutes while pasta cooks.
Cook pasta
Cook spaghetti in salted boiling water until al dente. Reserve 1 cup pasta cooking water before draining.
Combine pasta and sauce
Add drained pasta and 60 ml pasta cooking water to the sauce. Toss vigorously for 1 minute until sauce clings to pasta.
Garnish and serve
Tear fresh basil leaves over the pasta. Serve immediately while hot.
Storage
Best served fresh. Leftovers can be stored in an airtight container in the fridge.
Notes
• Anchovies dissolve completely into the sauce and do not make it taste fishy
• If sauce becomes too thick, add a splash of pasta cooking water to loosen
• Use good quality deli olives for best flavour
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