Monday, 13 February 2012

Spaghetti Puttanesca

Spaghetti Puttanesca
This is a wonderfully tasty quick and easy mid-week meal. Chilli, Capers, Anchovies, Olives and Tomatoes - what a perfect combination!

Serves 4
Prep time:   5 -10 minutes
Cooking time: 15 minutes

2-3 tbsp olive oil
2 garlic cloves, peeled & finely chopped
1 small red chilli, deseeded & finely chopped
6-8 anchovies from a jar, drained & finely chopped
115g/4 oz black olives, pitted & halved
2 tbsp capers, drained
400g/14 oz tin of chopped tomatoes

To serve
450g/1lb dried spaghetti, cooked as per packet instructions
Freshly grated parmesan
Fresh parsley, chopped


1.  Place the oil in a large frying pan and heat, add the garlic and chilli and gently cook for 2 minutes.  Add the anchovies, olives, capers and tomatoes. Bring to the boil and reduce the heat to a simmer for 10-15 minutes until the sauce has thickened.

2.  Add the cooked spaghetti to the sauce and toss until fully coated.

3.  Serve with a sprinkling of parsley and parmesan, enjoy!

Cooks Tips

·         Try adding some raw peeled prawns to the sauce 5 minutes before serving.

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