Get Premium access to all the latest content online
Subscribe and view full print editions online... Subscribe
Spaghetti alla puttanesca
Serves 4 Starters and mains
Ingredients
- 3tbsp olive oil, plus extra to serve
- 6 salted anchovies in oil, drained
- 1 garlic clove, finely sliced
- 1tbsp nonpareille (small) capers in vinegar, drained
- pinch dried oregano
- 10 Taggiasce or Niçoise olives, pitted
- 300ml passata
- 500g dried spaghetti
Method
Pour the olive oil into a warm, non-stick frying pan and add the anchovies, garlic, capers, oregano and olives. Cook gently on a low heat for around2 minutes, so that the anchovies melt. Add the passata and cook gently for around 5 minutes until reduced by half.
Bring a large pan of salted water to the boil. Add the spaghetti and cook for 2 minutes less than the cooking time on the packet. Using tongs, transfer the spaghetti from the water to the frying pan with the sauce. Add 2 ladlefuls of the pasta cooking water and cook on a medium heat, giving the pan a shake from time to time, for around 2 minutes, until the pasta and sauce come together. Swirl the pan to emulsify the pasta and sauce, then divide among 4 warmed bowls.
Drizzle with a little extra olive oil, sprinkle with fresh black pepper and serve immediately.
Advertisement