Pasta Puttanesca is beautiful ingredients, cooked simply and served with love. Easy! Perfect for a Summer's day.
Ingredients
- olive oil
- 4 garlic cloves, crushed
- 4 anchovy fillets, finely chopped
- 400g cherry tomatoes, halved
- a generous handful of kalamata olives
- 2 tbsp capers, drained
- 400g dried spaghetti
- ½ small bunch of parsley, finely chopped
- pecorino or parmesan
- olive oil
- 4 garlic cloves, crushed
- 4 anchovy fillets, finely chopped
- 400g cherry tomatoes, halved
- a generous handful of kalamata olives
- 2 tbsp capers, drained
- 400g dried spaghetti
- ½ small bunch of parsley, finely chopped
- pecorino or parmesan
Cook your spaghetti in a large pan of salted boiling water until al dente. Reserve some of the starchy liquid.
Add a generous glug of olive oil to a pan on medium heat. Add your garlic and anchovies and cook for a few minutes until the anchovies have melted and the garlic is softening (NOT CATCHING!). Add your cherry tomatoes with a splash of pasta water and let them soften for 4-5 minutes.
Add in your pasta and toss through your capers and olives. Add more pasta water for a saucier puttanesca. Finish with your parsley and serve up with a hefty grating of pecorino.