SPAGHETTI ALLA PUTTANESCA

Who doesn’t love pasta! From spaghetti to garganelli to pappardelle to tortellini, the past-abilities are endless.

I, Elisa, grew up eating pasta several times a week. It was never a cheat meal for me or my family. It is more than just a food, it is an element of union shared throughout Italy.

Pasta means tradition; the process of making and consuming pasta is symbolic of how Italians enjoy their food — slowly and among loved ones!

 

Here is our recipe for ‘Spaghetti alla Puttanesca’ - A classic; so simple and bursting with flavour. So come and spaghett it!

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Ingredients (Serves 2)

  • 220g spaghetti

  • 2 tablespoons extra-virgin olive oil

  • 2 small garlic cloves, chopped

  • 3-4 anchovy fillets (oil preserved)

  • 1 red chilli, chopped

  • 1x 400g tin of chopped tomatoes (we use Mutti)

  • 2 teaspoons salt-brined capers, rinsed well

  • Handful (50g) pitted Kalamata olives

  • Handful of finely chopped parsley

Method

  • Heat the olive oil in a large pan over medium heat and add the garlic, anchovies and chilli, cook for a few minutes.

  • Break up the anchovies with a wooden spoon until they collapse then add the tin of tomatoes along with half a tin of water.

  • Let the sauce bubble away, add the capers and tear in the olives. Simmer until the sauce has thickened and then season with pepper.

  • As your sauce is bubbling away, cook spaghetti for a minute less than instructions on packet, in rapidly boiling, well-salted water.

  • When pasta is al dente, simply transfer over to sauce using tongs to lift out of the water, add the parsley and mix it all through until the pasta is well-coated.

  • Serve with a kiss of extra-virgin olive oil.

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