Spaghetti Alla Puttanesca

Serving: 398 g

Ingredients

• pasta120 g
• tomato sauce180 g
• anchovy15 g
• olives40 g
• capers15 g
• garlic10 g
• olive oil12 g
• parsley6 g

Recipe steps

1. Melt the anchovy fillets into the warm oil with the sliced garlic and chilli until they dissolve completely.
2. Add the halved olives and rinsed capers and let them sizzle for a minute.
3. Pour in the tomato sauce and simmer fifteen minutes; it needs no salt with this much cured fish in it.
4. Toss the drained spaghetti through the sauce with a little pasta water.
5. Finish with parsley.

Ask Rob to help me

← All recipes