Spaghetti alla Puttanesca
30 min2
A briny, garlicky tomato sauce with anchovies, olives and capers tossed with spaghetti.
| prepBring a large pot of water to the boil | |||||
| prepWarm serving bowls | |||||
| 2 tbsp extra virgin olive oil (plus more for drizzling) | Heat oil, cook garlic 15 sec | Add anchovies, capers, olives, chilli; cook 1 min | Add tomato, water; simmer 10 min | Toss pasta with sauce 1 min | Serve, drizzle oil & sprinkle basil |
| 2 garlic cloves, finely minced | |||||
| 3 anchovy fillets, finely minced | |||||
| 60 ml pitted black olives, quartered | |||||
| 1 tbsp capers, drained | |||||
| 1/4 tsp chilli flakes | |||||
| 400 g can crushed tomato | |||||
| 120 ml water | |||||
| 1 tsp fresh oregano, roughly chopped | |||||
| 1/8 tsp kosher salt | |||||
| 1/8 tsp black pepper | |||||
| 1/4 tsp sugar (if needed) | |||||
| 200 g spaghetti | Cook pasta per packet directions | ||||
| 2 tbsp fresh basil, roughly chopped | |||||
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