Cooked - Spaghetti Alla Puttanesca

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Spaghetti Alla Puttanesca

4.0

Make Sauce

4 tbsp extra virgin olive oil

4 garlic cloves, finely minced

6 anchovy fillets, finely minced

½ cup pitted black olives, quartered and drained

1 tbsp capers, drained

¼ cup artichoke hearts

½ tsp chilli flakes

800g can crushed tomato

2 tsp fresh oregano, chopped

¼ tsp salt

¼ tsp black pepper

4 tbsp fresh basil, chopped

Heat 2 tbsp olive oil in a skillet over medium-high heat. Add garlic and cook 15 seconds.
Add anchovies, capers, olives, artichokes, and chilli flakes. Cook 1 minute.
Add crushed tomatos.
Add oregano, salt, and pepper.
Simmer 10 minutes until sauce forms.

Cook Pasta

400g spaghetti

¼ tsp Salt

Boil water with 2 tsp salt.
Cook spaghetti per package directions.
Reserve ¼ cup pasta water before draining.

Finish and Serve

Add drained pasta to sauce.
Add ¼ cup reserved pasta water.
Toss pasta with sauce over low heat for 1 minute until sauce clings. Add more pasta water if dry.
Serve immediately, drizzled with olive oil and sprinkled with basil.

Course🍽️Main Course

DietsPescaterian🥛Dairy-free...

Category🍝Pasta

Cuisine🇮🇹Italian

Occasions📆Everyday⏱️Quick Meal

Season🔁Year-round

DifficultyEasy ⏰ 20m

Created 11 weeks ago

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