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Spaghetti puttanesca recipe

Spaghetti puttanesca recipe

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  • Ingredients
  • Pasta
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  • Spaghetti

A tried and true puttanesca recipe. This is a quick pasta dish from Naples with a very 'saucy' history. I could live on the stuff myself!

6 people made this

IngredientsServes: 4

  • 4 tablespoons extra virgin olive oil, divided
  • 1 onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 4 anchovy fillets, finely chopped
  • 1 small chilli, finely chopped (or 1/2 teaspoon chilli flakes)
  • 2 teaspoons capers, rinsed and dried
  • 8 black olives, pitted and chopped
  • 1 (400g) tin chopped tomatoes
  • 1/2 teaspoon salt
  • freshly ground black epper
  • 1 tablespoon parsley, chopped
  • 200g spaghetti

MethodPrep:15min ›Cook:25min ›Ready in:40min

  1. Heat 3 tablespoons of olive oil in a pan over a medium-high heat. Fry the onion for 5 minutes, then add garlic and anchovies. Brown well for 1 minute, mashing the anchovy pieces well with a wooden spoon.
  2. Add the chilli, capers, olives and tomatoes and bring to the boil. Add salt and pepper. Reduce the heat to low and simmer for 10 minutes.
  3. Meanwhile, cook the pasta according to packet instructions.
  4. When the pasta is al dente and has been drained, pour the sauce into the pasta pot. Add the pasta and toss with the sauce. Add parsley and 1 tablespoon of olive oil. Mix everything carefully and serve immediately.

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Reviews & ratingsAverage global rating:(8)

Reviews in English (1)

Classic! Thank you for the recipe.-25 Sep 2016

Watch the video: Spaghetti alla Puttanesca Recipe (October 2020).