Recipes
Spaghetti alla Puttanessca
Savoury from the anchovies & briney from the olives, how much better can pasta be?
Ingredients list:
- 5 anchovy fillets
- 3 cloves of garlic
- 10–15 pitted green olives
- 3–4 tbsp of capers
- 1 x 400g can of San Marzano tomatoes
- Pasta of choice (e.g. spaghetti)
- Bunch of parsley
- Extra virgin olive oil
- Reserved pasta water
Directions:
Difficulty: Medium
Feeds: 3-4 people
Cooking time: 30 minutes
- Cook the Pasta: Boil your pasta of choice in salted water according to package instructions. Reserve some pasta water before draining.
- Prep the Ingredients: Roughly chop the pitted olives, capers, and garlic.
- Separate the Parsley: Roughly chop the parsley leaves and separate the stems.
- Start the Base: In a deep saucepan, add evoo, garlic, anchovy fillets and parsley stems. Heat gently until the anchovies dissolve into the oil.
- Crush the Tomatoes: Using your hands, gently crush the San Marzano tomatoes in a bowl before adding them to the pan.
- Add Tomatoes: Pour in the canned San Marzano tomatoes and let simmer for about 5 minutes.
- Build the Flavour: Add in the chopped capers and olives. Let the sauce simmer for an additional 5–10 minutes.
- Combine with Pasta: Add the cooked pasta directly into the sauce and mix well. Use reserved pasta water as needed to emulsify and loosen the sauce.
- Plate & Garnish: Serve the pasta in a shallow bowl. Finish with a generous sprinkle of chopped parsley and evoo!
- Optional Upgrade: For extra indulgence, top with a piece of burrata. Slice it open, drizzle with olive oil, and crack some black pepper over.
- Serve: Enjoy immediately while hot!
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