Spaghetti puttanesca

Name: Spaghetti puttanesca
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 3 tbsp olive oil; 1 1 onion finely chopped; 2 large garlic cloves crushed; ½ tsp chilli flakes; 400 g can chopped tomatoes; 1 5 anchovy fillets; 120 g pitted black olives; 2 tbsp capers drained; 300 g dried spaghetti; ½ small bunch of parsley finely chopped

Prep: 15 minsCook: 20 mins

Prep

15 mins

Cook

20 mins

Servings

Difficulty

Medium

Gluten-FreeDairy-FreeNut-FreeEgg-Free

(0)

One of my favorite go to weeknight meals is this spaghetti puttanesca because it comes together in just 35 minutes from start to finish. The beauty of this dish lies in its simplicity and the fact that you probably already have most of these ingredients in your pantry. The anchovies might seem intimidating, but they dissolve into the sauce and add incredible depth without tasting fishy. Plus, olives are packed with antioxidants and healthy fats that make this meal feel indulgent while actually being quite good for you. Trust me, once you master this classic Italian recipe, you'll find yourself making it constantly.

Ella x

Ingredients

Servings:

3 tbspolive oil
11 onion finely chopped
2 largegarlic cloves crushed
½ tspchilli flakes(optional)
400 gcan chopped tomatoes
15 anchovy fillets(finely chopped)
120 gpitted black olives
2 tbspcapers drained
300 gdried spaghetti
½ smallbunch of parsley finely chopped

Detail level

Instructions

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.
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.
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.

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