Spaghetti Puttanesca

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recipe by Octopus Publishing https://octopusbooks.co.uk/

  • Time icon
    Total Time
    25mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    340

recipe updated 22 Oct. 2020

Ingredients

  • Garlic clove icon
    Garlic clove
    1
  • Anchovies icon
    Anchovies
    8
  • Black olives icon
    Black olives
    75 g
  • Olive oil icon
    Olive oil
    4 tablespoons
  • Dried chilies icon
    Dried chilies
    1 pinch
  • Capers icon
    Capers
    2 tablespoons
  • Canned chopped tomatoes icon
    Canned chopped tomatoes
    400 g
  • Salt icon
    Salt
    as needed
  • Water icon
    Water
    as needed
  • Spaghetti icon
    Spaghetti
    400 g

Tools

  • kCook icon Wooden spoon
  • kCook icon Stove
  • kCook icon Frying pan
  • kCook icon Large saucepan

Step preview

  1. Add olive oil to a clean frying pan
  2. Heat in frying pan - low heat
  3. Add dried chilies, garlic clove and anchovies to the frying pan
  4. Cook in frying pan until melted - 2 min, low heat
  5. Add capers to the sauce
  6. Cook in frying pan - 1 min, high heat
  7. Add canned chopped tomatoes and black olives to the sauce
  8. Season with salt
  9. Heat until just boiling
  10. Add water and salt to a clean large saucepan
  11. Boil
  12. Add spaghetti to the pasta
  13. Cook until al dente
  14. Drain and reserve liquid
  15. Transfer pasta to sauce
  16. Toss until well combined
  17. Add with tablespoon
  18. Stir until smooth
  19. Serve immediately
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