Spaghetti with Puttanesca
A spicy Sicilian pasta sauces gets its edge from capers and olives
Good with a glass of full-bodied red wine.
Preparation Time10 min
Preparation Time - Text10 mins
Cooking Time10 min
Cooking Time - Text15
Total Timeunder 30 minutes
OccasionCasual Dinner Party
Recipe Coursemain course
Dietary Considerationmain course
Taste and Texturegarlicky, salty, savory
Type of Dishdry pasta, pasta
- ½ cup extra virgin olive oil
- 2 garlic cloves, finely chopped
- ½ fresh hot red chile, seeded and minced
- 1½ lb (680g) ripe tomatoes, skinned, seeded, and chopped
- 1 cup pitted and chopped Kalamata olives
- 6 canned anchovy fillets, drained and finely chopped
- 3 tbsp capers, drained and rinsed
- 1 lb (450g) spaghetti
- 2 tbsp chopped parsley
Heat the oil in a medium saucepan over low heat. Add garlic and chile and cook, stirring often, for 2 minutes, or until the garlic is pale gold. Add the tomatoes, olives, anchovies, and capers and bring to a boil over high heat.
Return the heat to low and simmer, stirring frequently, for about 15 minutes, or until the juices thicken.
Cook the spaghetti in a pot of lightly salted boiling water over high heat according to the package instructions until al dente. Drain.
Toss the spaghetti with the sauce and sprinkle with the parsley. Serve hot.
Make as above, but omit the olives, capers and anchovies. Use 1 whole fresh hot red chile and replace the parsley with basil leaves.
2008 Dorling Kindersley