Spaghetti alla Puttanesca
The 25-minute Roman pantry pasta — olives, capers, anchovies, garlic and tomato, salty and punchy and ready before the kettle's cooled. The Italian answer to 'we have nothing in.'
25 minEasy~529 kcal / servingItalian
Contains glutenContains fish
Nutrition
529 kcal
Calories
26 g
Protein
63 g
Carbs
19 g
Fat
Estimated, per serving
Good to know
Contains glutenContains fish
Ingredients · per serving
- to taste Fresh parsley
- ½ tsp Chili flakes
- 100 g Spaghetti
- 3 cloves Garlic
- 50 g Kalamata olives
- 2 tbsp Olive oil
- to taste Salt
- 200 g Tinned chopped tomatoes
- 1 tbsp Capers
- 3 fillets Anchovy fillets
Instructions
- Bring a large pot of well-salted water to a rolling boil. Drop in the spaghetti and cook to packet time.
- While the pasta cooks, finely chop the garlic. Slice the olives. Drain the capers. Roughly chop the anchovy fillets.
- Heat the olive oil in a wide pan over medium-low heat. Add the garlic, anchovies and chili flakes. Cook 1-2 minutes — the garlic should sizzle gently and the anchovies dissolve into the oil. Don't let the garlic colour.
- Tip in the olives and capers. Stir for 30 seconds.
- Pour in the tinned tomatoes. Lower heat, simmer 8-10 minutes until thickened. Crush any whole tomatoes with the back of a spoon. Taste — it shouldn't need salt (capers + anchovies + olives).
- Lift the spaghetti straight into the sauce with tongs (don't drain — bring some pasta water with you). Toss vigorously over high heat for 1 minute. The starchy water emulsifies into the sauce and makes it cling.
- Plate, scatter chopped parsley, finish with a drizzle of olive oil. Skip the cheese — Italians don't, and it muddies the punchy salt.
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