World Cuisine

Spaghetti Puttanesca

cook 20 mins
  • 1 tablespoon olive oil
  • 4 garlic cloves, thinly sliced
  • 2 x 400 g (13 oz) cans chopped tomatoes
  • 2 tablespoons capers, chopped
  • 4 anchovy fillets, chopped
  • a handful of green olives, pitted and sliced
  • 1 teaspoon dried chilli flakes
  • a small handful of parsley, roughly chopped
  • 400 g (13 oz) spaghetti
  • Heat the olive oil in a saucepan and cook the garlic for 1 minute, then add the tomatoes, capers, anchovies, olives and chilli flakes. Simmer for 10 minutes, until the sauce starts to thicken. Stir in the chopped parsley.
  • Meanwhile, cook the spaghetti in a saucepan of boiling water according to the packet instructions, until ‘al dente’. Drain the pasta, toss in the sauce and serve.
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