Spaghetti Puttanesca Recipe

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(15 ratings)

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Serves4+
SkillEasy
Preparation Time20 mins
Cooking Time45 mins
Total Time1 hours 5 mins
Nutrition Per PortionRDA
Calories500 Kcal25%
Fat12 g17%
Saturated Fat2 g10%

Method

  1. Heat the oil in a large sauté pan and add the anchovies, garlic, chilli and rosemary. Cook for a couple of minutes, but do not allow the garlic to brown. Add the tomato purée, chopped tomatoes, wine, capers and olives. Stir well and cook for 45 minutes on a low heat until the sauce is rich and thick.

  2. Cook the pasta and drain well. Divide between 4 warmed bowls. Add the basil to the sauce, and spoon on to the pasta. Sprinkle over the Parmesan and serve.

Ingredients

  • 2tbsp olive oil
  • 10 anchovy fillets, finely chopped
  • 4 garlic cloves, peeled and finely chopped
  • 1 red chilli, deseeded and finely chopped
  • 3 sprigs rosemary, leaves stripped and finely chopped
  • 2tsp tomato purée
  • 1kg (2lb 4oz) large tomatoes, skinned, deseeded and roughly chopped, or 1 x 400g tin chopped tomatoes with juice
  • 100ml (4fl oz) dry white wine
  • 50g (2oz) capers, drained and rinsed
  • 75g (3oz) pitted black olives, chopped
  • 400g (14oz) dried spaghetti
  • 2tbsp basil, roughly torn
  • freshly grated Parmesan, to serve