Spaghetti Puttanesca

by

Octopus Publishing

POSTED 15 February 2019 (LAST UPDATED 22 October 2020)

Serves

4

Total Time

25mins

Calories

339

Anchovies add savoury flavour to this classic pasta dish.

recipe-image

    INGREDIENTS


  • Garlic clove icon
    Garlic clove

    1 (about 6 g)crushed

  • Anchovies icon
    Anchovies

    8 (about 32 g)drained, coarsely chopped

  • Black olives icon
    Black olives

    75 g (about 7 ½)pitted, chopped

  • Olive oil icon
    Olive oil

    ¼ cup (about 54.6 g)

  • Dried chillies icon
    Dried chillies

    1 pinch (about 0.05 g)

  • Capers icon
    Capers

    2 tablespoons (about 17.4 g)drained

  • Tinned chopped tomatoes icon
    Tinned chopped tomatoes

    400 g (about 1 ¾ cups)

  • Salt icon
    Salt

    as needed

  • Water icon
    Water

    as needed

  • Spaghetti icon
    Spaghetti

    400 g (about ½ cup)

    METHOD


  • 1. Add olive oil to a clean frying pan
  • 2. Heat in frying pan - low heat
  • 3. Add dried chillies, garlic clove and anchovies to the frying pan
  • 4. Cook in frying pan until melted - 2 min, low heat
  • 5. Add capers to the sauce
  • 6. Cook in frying pan - 1 min, high heat
  • 7. Add tinned chopped tomatoes and black olives to the sauce
  • 8. Season with salt
  • 9. Heat until just boiling
  • 10. Add water and salt to a clean large saucepan
  • 11. Boil
  • 12. Add spaghetti to the pasta
  • 13. Cook until al dente
  • 14. Drain and reserve liquid
  • 15. Transfer pasta to sauce
  • 16. Toss until well combined
  • 17. Add with tablespoon
  • 18. Stir until smooth
  • 19. Serve immediately

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