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Spaghetti alla Puttanesca
A punchy pantry pasta of tomatoes, olives, capers and anchovies.
25 min4–5 servingseasy
pasta
fish
quick
Contributed by sailed.at community
Ingredients
Dry goods
- Spaghetti450 g
Tins & jars
- Chopped tomatoes (tin)2 tins
- Anchovies1 tin
- Black olives100 g
- Capers2 tbsp
Produce
- Garlic3 cloves
Spices & condiments
- Chilli flakes1 tsp
- Olive oilto taste
Method
- Cook the spaghetti until al dente.
- Meanwhile melt anchovies with garlic and chilli in olive oil.
- Add tomatoes, olives and capers; simmer 10 min.
- Toss the drained pasta through the sauce and serve.
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