Spaghetti puttanesca has become one of our favourite dishes, again because of how easy it is to keep the ingredients in stock and cook it up quickly. The most time consuming part is normally finding the recipe online to refresh my memory, but by posting it here I can overcome that hurdle!
I don’t bother measuring any of the ingredients, but it always comes out well. Lately I’ve taken to making a double batch. My reasons are two fold: 1) the leftovers make lunch or dinner the next day a breeze, 2) I recently ordered giant tins of tomatoes online by mistake and need to use them up.
Ingredients (serves 2)
- olive oil
- 2 garlic cloves, thinly sliced
- 400g chopped tomatoes, tin
- 1 tbsp capers, chopped if large
- 2 anchovies, drained and chopped
- handful pitted kalamata olives, sliced
- large pinch dried chilli flakes
- 200g spaghetti
- small bunch flat-leaf parsley, roughly chopped
- parmesan cheese
- Heat 1 tbsp oil in a pan, add the garlic and cook for 2 minutes. Tip in the tomatoes, capers, anchovies, olives and chilli. Simmer for 10 minutes until thickened slightly.
- Cook the spaghetti according to packet instructions. Drain, toss with the sauce and the parsley and serve.
- Enjoy with a sprinkling of parmesan!