Puttanesca

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recipe by Octopus Publishing www.octopusbooks.co.uk/

  • Time icon
    Total Time
    25mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    339

Anchovies add savoury flavour to this classic pasta dish.

recipe updated 15 Feb 2019

Ingredients

  • Olive oil icon
    Olive oil
    59ml
  • Dried chillies icon
    Dried chillies
    0g
  • Garlic clove icon
    Garlic clove
    6g
  • Anchovies icon
    Anchovies
    32g
  • Capers icon
    Capers
    17g
  • Tinned chopped tomatoes icon
    Tinned chopped tomatoes
    400g
  • Black olives icon
    Black olives
    75g
  • Salt icon
    Salt
    as needed
  • Water icon
    Water
    as needed
  • Spaghetti icon
    Spaghetti
    400g

Tools

  • kCook icon Wooden spoon
  • kCook icon Stove
  • kCook icon Frying pan
  • kCook icon Large saucepan

Step preview

  1. Prep and set aside garlic clove: crushed
  2. Prep and set aside anchovies: drained & coarsely chopped
  3. Prep and set aside black olives: pitted & chopped
  4. Get a clean frying pan
  5. Add olive oil
  6. Heat in frying pan on low heat
  7. Add dried chillies
  8. Add prepared garlic clove
  9. Add prepared anchovies
  10. Cook in frying pan for 2min on low heat until melted
  11. Add drained capers
  12. Cook in frying pan for 1min on high heat
  13. Add tinned chopped tomatoes
  14. Add prepared black olives
  15. Season with salt
  16. Heat until just boiling
  17. Get a clean large saucepan
  18. Add water
  19. Add salt
  20. Boil
  21. Add spaghetti
  22. Cook until al dente
  23. Drain and reserve liquid
  24. Transfer pasta to sauce
  25. Toss until well combined
  26. Add with tablespoon
  27. Stir until smooth
  28. Serve immediately
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