Spaghetti Puttanesca
Recipes · Dinner · Recipe, Typed Supps
Anchovies, olives and capers — a sauce built entirely from things that live in a cupboard.
Allergens and patterns
Contains gluten, fish. Fits: Pescatarian, Kosher.
Ingredients
- 360g Spaghetti — Finished in the sauce with a splash of its cooking water, which is how the sauce ends up coating it rather than sitting under it.
- 6 fillets (30g) Anchovies — Melted into the hot oil until they dissolve completely. Nobody eating this will identify them, and everybody would notice if they were gone.
- a handful, torn (80g) Black Olives — Torn rather than sliced, so they release more into the sauce.
- 2 tbsp, rinsed (30g) Capers — Rinsed first if they are salted, or the whole dish is inedible.
- 1 tin (400g) Tomatoes — Cooked hard for fifteen minutes so it thickens and loses its raw edge.
- 3 cloves, sliced (18g) Garlic — Sliced, not crushed, and cooked gently in the oil with the anchovies.
- 1/2 tsp (2g) Chilli Flakes — Enough to notice. It is a robust sauce and a timid one misses the point.
- a handful (12g) Parsley — At the end, off the heat.
Nutrition per serving
- Calories: 206.3 kcal
- Protein: 8.4g
- Carbohydrate: 27.3g
- of which sugars: 2.9g
- Fat: 5.7g
- of which saturated: 0.8g
- Fibre: 5.1g
- Sodium: 890.1mg
Method
- Warm the oil gently with the garlic, anchovies and chilli until the anchovies dissolve.
- Add the tomatoes, olives and capers and simmer 15 minutes.
- Cook the spaghetti one minute short of the packet time.
- Drag it into the sauce with a splash of pasta water and toss hard for a minute, then add the parsley.
Nutrients it supplies
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