Spaghetti Alla Puttanesca
Serves 4
Time 20 minutes
Ingredients
400g dried spaghetti
4 tbsp extra virgin olive oil
4 garlic cloves, thinly sliced
1 tsp Italian fresh peperoncino chilli, chopped
1 tbsp capers, drained and chopped
100g pitted kalamata and green olives
400g san marzano tomatoes, peeled, deseeded and chopped
1 handful fresh parsley, chopped
Salt & pepper
Serve
½ bunch fresh parsley
Method
In a salted pot of water cook spaghetti to packet instructions.
In a large frying pan sauté garlic and peperoncino chilli and extra virgin olive oil for 2-3 minutes until softened and fragrant.
Add capers, olives and parsley.
Add tomatoes and simmer.
Drain pasta, reserving 1 cup of the cooking water.
Add drained pasta to the sauce.
Add a few tablespoons of the pasta cooking water and increase the heat to bring the pasta and sauce to a vigorous simmer.
Cook, stirring and shaking the pan and adding more pasta water as necessary to keep sauce a little liquidy until pasta is perfectly al dente.
Serve with fresh parsley.
In a salted pot of water cook spaghetti to packet instructions.
In a large frying pan sauté garlic and peperoncino chilli and extra virgin olive oil for 2-3 minutes until softened and fragrant.
Add capers, olives and parsley.
Add tomatoes and simmer.
Drain pasta, reserving 1 cup of the cooking water.
Add drained pasta to the sauce.
Add a few tablespoons of the pasta cooking water and increase the heat to bring the pasta and sauce to a vigorous simmer.
Cook, stirring and shaking the pan and adding more pasta water as necessary to keep sauce a little liquidy until pasta is perfectly al dente.
Serve with fresh parsley.