I prefer a high sauce to pasta ratio. Unlike with other puttanesca recipes, a good amount of tomato pasta sauce is used in this recipe. If you use homemade sauce then it tastes better, of course, but this cheat's version is still lovely.
2 people made this
2 tablespoons olive oil
2 cloves garlic, finely chopped
1 tablespoon anchovy paste
475ml ready-made tomato pasta sauce
1 tablespoon capers
20 pitted Kalamata olives
salt and freshly ground black pepper to taste
1 pinch of cayenne pepper
small bunch of fresh basil
Method Prep:10min › Cook:12min › Ready in:22min
Bring a large pan of water to the boil with a splash of olive oil and a generous pinch of salt. Add the spaghetti to the boiling water and cook till al dente.
In the meantime, heat the olive oil in a saucepan. Fry the garlic until translucent.
Add the tomato pasta sauce and cook for 5 minutes.
Add the capers and olives and simmer for another 5 minutes.
Season with salt, cayenne pepper and pepper. Finely chop basil and add at the very end.
Once the spaghetti is al dente, drain and mix immediately with the sauce.