Puttanesca
Punchy, briny, and deeply savoury — this storecupboard pasta comes together in the time it takes to boil water. No fresh ingredients required.
Method
- Cook the pasta in well-salted boiling water according to packet instructions. Reserve a cup of pasta water before draining.
- While the pasta cooks, heat olive oil in a large pan over medium heat. Add the anchovies and stir until they dissolve into the oil.
- Add the garlic and chilli flakes, cook for 1 minute. Add the tomatoes and a pinch of salt.
- Simmer the sauce for 10 minutes. Stir in the olives and capers and cook for 2 more minutes.
- Drain the pasta and toss directly in the sauce, adding a splash of pasta water to loosen if needed.
- Season, finish with parsley if using, and serve immediately.
Ingredients
- 400g spaghetti or linguine
- 2 x 400g tins chopped tomatoes
- 6 anchovy fillets in oil
- 3 cloves garlic, thinly sliced
- 80g pitted black olives, roughly chopped
- 2 tbsp capers, drained
- 1/2 tsp dried chilli flakes
- 2 tbsp olive oil
- Salt & black pepper
- Fresh parsley (optional)
Hints & Tips
- Don’t add extra salt until you’ve tasted — anchovies, olives and capers are all very salty.
- The sauce can be made ahead and refrigerated for up to 3 days.
- No anchovies? Double the capers and add a teaspoon of miso for depth.