Traditional spaghetti alla puttanesca
This traditional spaghetti alla puttanesca recipe is fast and easy, like the women this dish was apparently named for
- 5 L water
- 2 tsp salt
- 400 g dried spaghetti
- 2 tbsp olive oil
- 2 anchovy fillets
- 1 onion, finely chopped
- 3 large cloves garlic, crushed
- 800 g chopped tinned tomatoes
- 1 tbsp capers, chopped
- pinch dried chilli flakes
- 1/3 cup mixed olives, sliced (or use whole if you prefer)
- 1/3 cup chopped flat-leaf parsley
- Put the water on to boil and add the salt.
- Heat the oil in a frying pan and add the anchovy fillets. Give them a stir and cook gently until they begin to break up and dissolve. Add the chopped onion and garlic to the pan and cook until tender.
- Add the tinned tomatoes, capers and chilli flakes and simmer for 5 minutes or until the mixture begins to thicken. Stir in the olives and season to taste with salt and pepper.
- When the water is boiling, cook the pasta according to the packet instructions.
- Continue simmering the sauce while the pasta cooks. If it becomes too dry, take a little of the starchy water the pasta is cooking in and add it to the sauce – it will extend the sauce and give it a glossy sheen.
- When the pasta is cooked, drain and divide between plates. Stir the parsley into the sauce and spoon over pasta.