Spaghetti alla Puttanesca

Name: Spaghetti alla Puttanesca
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 400 g spaghetti; 400 g San Marzano tomatoes; 6 fillets salt-packed anchovies, rinsed; 2 tbsp capers, rinsed; 80 g Gaeta olives, pitted; 3 cloves garlic, sliced; 1 tsp red chilli flakes; 1 handful parsley; 60 ml olive oil

Campania · pasta · serves 4 · 30 min total · easy

The name's origin is half-legend; the flavour is pure Naples — pantry ingredients turned electric.

Ingredients

400 g spaghetti
400 g San Marzano tomatoes
6 fillets salt-packed anchovies, rinsed
2 tbsp capers, rinsed
80 g Gaeta olives, pitted
3 cloves garlic, sliced
1 tsp red chilli flakes
1 handful parsley
60 ml olive oil

Method

Warm olive oil, sliced garlic, chilli and anchovies over medium heat. Mash the anchovies until they dissolve.
Add capers and olives. Toss 30 seconds.
Crush in the tomatoes. Simmer 12 minutes until thick and glossy.
Cook spaghetti al dente. Finish in the sauce for 1 minute with a splash of pasta water.
Shower with chopped parsley. Serve.

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