Spaghetti with puttanesca sauce
By: Tamasin Day-Lewis From: Tamasin's Weekends
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Spaghetti with puttanesca sauce
- Prep time:
- 15 mins
- Cook time:
- 15 mins
- Serves:
- 3-4 as a starter or light meal, 2 as a main course
A power-packed sauce from Tamasin Day Lewis - tomatoes with chilli, anchovies, garlic and olives. Not for the faint-hearted!
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Ingredients
- 4 tbsp extra virgin Olive oil
- 1 red chilli, deseeded and chopped
- 6 salted or canned anchovy fillets, chopped
- 2 cloves Garlic, thinly sliced
- 450g ripe Tomatoes, peeled, deseeded and sliced into strips
- 100 g black olives, pitted and sliced
- 1 tbsp capers
- 350 g dried spaghetti
- 1 tbsp chopped flat leaf Parsley
- finely grated Parmesan
Method
1. Bring a large pot of salted water to the boil for the pasta.2. Meanwhile, heat the olive oil in a large frying pan over medium-low heat. Add the chilli, anchovies and garlic. Gently fry for 30 seconds, mashing the anchovies to a paste with a wooden spoon, and taking care not to let the garlic brown.
3. Raise the heat to medium-high and add the tomatoes, olives and capers. Bring to the boil then lower the heat and simmer for about 5 minutes.
4. Cook the pasta according to the packet instructions until 'al dente'.
5. Pour the sauce into a heated serving dish. Drain the pasta well and stir into the sauce.
6. Sprinkle with the parsley and serve with plenty of freshly grated Parmesan.
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Latest Comment
Easy to prepare and Tasty