Pasta Puttanesca

Pasta Puttanesca is beautiful ingredients, cooked simply and served with love. Easy! Perfect for a Summer's day.

Key Details

  • Serves: 4 people
  • Prep time: 5 minutes
  • Cook time: 15 minutes
  • Difficulty: Easy

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.

 

 

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