Spaghetti Puttanesca
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prep time10minuti
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cook time15minuti
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serves5people
Ingredients
Method
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In a pot of boiling salted water, cook pasta until al dente.
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Heat oil in a large sauté pan, add anchovies and break them down in the oil to create a paste.
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Next add the garlic followed by the chilli flakes and gently fry off.
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Add the tinned tomatoes followed by the olives and capers. Stir to combine. Add a few basil leaves and cook at a gentle simmer while the pasta is cooking.
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Add the chopped parsley, and freshly cracked black pepper to the sauce followed by the drained pasta. Stir well to combine.
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Garnish with fresh basil leaves before serving and enjoying with family and friends!
Frequently Asked Questions
Can I make Spaghetti Puttanesca without anchovies?
Yes, you can omit anchovies if you prefer a vegetarian version. While anchovies add a distinctive umami flavor to the dish, the combination of garlic, olives, capers, and San Remo Tomato & Basil Pasta Sauce still provides a rich and savory taste.
What type of olives are best for this recipe?
The recipe recommends using pitted Kalamata olives for their robust flavor and meaty texture. However, you can substitute with other varieties like green olives if desired.
Is this dish suitable for a quick weeknight meal?
Absolutely! With a prep time of 5 minutes and a cook time of 20 minutes, this Spaghetti Puttanesca recipe is perfect for a quick and satisfying weeknight dinner.
Can I use a different type of pasta instead of spaghetti?
Yes, while the recipe uses San Remo No.4 Spaghetti, you can substitute with other pasta shapes like penne or fusilli. Just be sure to adjust the cooking time according to the package instructions.
