35 minutes
Create an irresistible tangy and salty puttanesca sauce, with a harmonious blend of tomatoes, anchovies, olives, and capers, served over perfectly cooked spaghetti. This dish is a delightful and economical option for a weeknight family dinner.
tablespoons
Onion, finely chopped
each
Garlic Clove, crushed
each
Chilli Flakes, optional
teaspoons
Chopped Tomatoes, canned
0 oz
Anchovy Fillets, finely chopped
each
Black Olives, pitted
0 oz
Capers, drained
tablespoons
Dried Spaghetti
0 oz
Flat Leaf Parsley, finely chopped
bunch
1. Prep the Base
Heat the olive oil in a large non-stick skillet over medium-low heat. Add the chopped onion and a pinch of salt, sautéing for about 10 minutes until the onion is translucent and tender.
2. Infuse the Flavors
Introduce the crushed garlic and chilli flakes, if desired, and continue to cook for an additional minute, allowing the garlic's aroma to release.
3. Simmer the Sauce
Fold in the canned chopped tomatoes, finely chopped anchovy fillets, black olives, and capers. Stir the mixture well, and let it simmer gently, uncovered, for 15 minutes. Adjust the seasoning according to your taste preferences after the sauce has reduced slightly.
4. Cook the Pasta
While the sauce is simmering, set a large pot of salted water to boil. Cook the spaghetti according to the package instructions until al dente. Once cooked, drain the pasta.
5. Combine and Serve
Toss the drained spaghetti with the prepared puttanesca sauce, ensuring the pasta is thoroughly coated. Sprinkle with the finely chopped parsley for a fresh, herbal finish.
mince garlic finely, chop anchovies finely to melt into the sauce, and roughly chop large capers.
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