A tried and true puttanesca recipe. This is a quick pasta dish from Naples with a very 'saucy' history. Tastes great any time of day and season. I could live on the stuff myself!
6 people made this
4 tablespoons extra virgin olive oil, divided
1 onion, finely chopped
3 garlic cloves, finely chopped
4 anchovy fillets, finely chopped
1 small chilli, finely chopped (or 1/2 teaspoon chilli flakes)
2 teaspoons capers, rinsed and dried
8 black olives, pitted and chopped
1 (400g) tin chopped tomatoes
1/2 teaspoon salt
freshly ground black epper
1 tablespoon parsley, chopped
Method Prep:15min › Cook:25min › Ready in:40min
Heat 3 tablespoons of olive oil in a pan over a medium-high heat. Fry the onion for 5 minutes, then add garlic and anchovies. Brown well for 1 minute, mashing the anchovy pieces well with a wooden spoon.
Add the chilli, capers, olives and tomatoes and bring to the boil. Add salt and pepper. Reduce the heat to low and simmer for 10 minutes.
Meanwhile, cook the pasta according to packet instructions.
When the pasta is al dente and has been drained, pour the sauce into the pasta pot. Add the pasta and toss with the sauce. Add parsley and 1 tablespoon of olive oil. Mix everything carefully and serve immediately.