Spaghetti alla Puttanesca Recipe
My take on spaghetti alla puttanesca is loaded with capers and anchovies in a spicy tomato sauce. I add a black olive and sundried tomato tapenade rather than olives to double down on the classic flavours.
Servings 2 Servings
Calories 649kcal
Ingredients
- 200 g Spaghetti 7oz
- 3 tablespoon Olive Oil
- 3 Garlic Cloves
- 35 g Capers 2 tablespoon
- ½ teaspoon Dried Chilli Flakes
- 6 Anchovy Fillets
- 200 g Tomato Passata ¾-1 Cup
- 30 g Olive and Sundried Tomato Tapenade 1½-2 Tbsp
- 1 Pinch Sugar
- 15 g Fresh Parsley ½ Packed Cup
- Salt (for boiling the pasta)
Instructions
- Peel and dice the garlic cloves as finely as you can.
- Roughly chop the capers.
- Bring a 20cm or 8" pan of well-salted water (1½ teaspoons in a pan this size) to a boil, then add the spaghetti and cook it until it is al dente, which should take 8-9 minutes.
- Heat a 30cm or 12" frying pan over a medium-high heat, and when it is hot, add the olive oil. Add the garlic and fry until the edges just begin to colour, this will take around 45 seconds.
- Throw in the capers and anchovies, then cook them for 60 seconds, be careful the capers will "spit".
- Sprinkle over the chilli flakes, stir them into the oil, then pour in the tomato passata, add the tapenade, a pinch of sugar, stir and reduce the heat to medium-low. Simmer gently until the pasta is cooked.
- Whilst the sauce is simmering, finely chop the parsley.
- Drain the pasta, reserving around 75ml (⅓ Cup) of the cooking water and add the pasta and most of the parsley to the tomato sauce. Give everything a stir and add as much of the cooking liquid as needed to form a nice sauce.
- Serve sprinkled with the remaining parsley.
Nutrition
Serving: 1 | Calories: 649kcal | Carbohydrates: 82g | Protein: 19g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 22g | Cholesterol: 11mg | Sodium: 976mg | Fiber: 6g | Sugar: 6g
