Spaghetti Puttanesca

 

Spaghetti Puttanesca 

🕘Prep:15 mins

Cook:20 mins

🍳Easy

🍽Serves 4

Cook up this classic sauce in one pan, then toss with spaghetti for a simple midweek meal. It's budget-friendly too, making it a great meal for the family

 

Ingredients

3 tbsp olive oil

1 onion, finely chopped

2 large garlic cloves, crushed

½ tsp chilli flakes (optional)

400g can chopped tomatoes

5 anchovy fillets, finely chopped

120g pitted black olives

2 tbsp capers, drained

300g dried spaghetti

½ small bunch of parsley, finely chopped

Method

STEP 1

Heat the oil in a non-stick pan over a medium-low heat. Add the onion along with a generous pinch of salt and fry for 10 mins, or until soft. Add the garlic and chilli, if using, and cook for a further minute.

 

STEP 2

Stir the tomatoes, anchovies, olives and capers into the onion, bring to a gentle simmer and cook, uncovered, for 15 mins. Season to taste.

 

STEP 3

Meanwhile, bring a large pan of salted water to the boil. Cook the spaghetti following pack instructions, then drain and toss with the sauce and parsley.

By Esther Clark