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Spaghetti Puttanesca
Carey uses a packet of olives as inspiration to prepare this humble spaghetti dish with punchy flavours.
- Serves: 6 |
- Difficulty: easy
- Prep Time : 5 mins |
- Cook Time : 25 mins
Ingredients
Putanesca Sauce
3 cloves garlic, crushed
8 anchovies (optional)
½ C (125 ml) dry white wine (optional)
½ tsp (2.5 ml) dried smoked chilli flakes
1 x 400 g tin chopped tomatoes
1 x 200 g packet of black olives, drained, de-pipped and roughly chopped
2 Tbsp (30 ml) capers, chopped
handful of basil, finely chopped
handful of flat leaf parsley, finely chopped
freshly ground salt and pepper to taste
500 g packet spaghetti
some reserved water from cooking the pasta
To Serve
Good quality extra virgin olive oil
Method
Method
Bring a large saucepan filled with salted water to the boil.
In a large frying pan, fry the onion, garlic, chilli and anchovies until softened and fragrant and the anchovies have disintegrated. Add the wine and simmer until reduced to one third of the amount. Add the tomatoes and simmer for 15 minutes. Then add the olives, capers and herbs and simmer for another 5 minutes. Season to taste.
Meanwhile, boil the pasta until al dente.
Add the hot drained spaghetti to the sauce and mix until well combined with a pair of tongs. Add a bit of reserved pasta water if needed. Season again to taste.
Serve immediately drizzled with Parmesan flavoured olive oil and sprinkled with Parmesan cheese.
