Hands On Time : 10 minutes
Cooking Time: 15 minutes
Like many of the classic Italian pasta sauces, puttanesca delivers punchy flavour with minimal effort. A heady tomato sauce, salty with anchovies, capers and olives, this captures the true meaning of a store-cupboard supper! Seek out the best tinned plum tomatoes as they will make a world of difference to the finished sauce. This is a dish served best à la minute!
200g spaghetti 2 anchovy fillets
30g pitted black olives (preferably oil-cured)
1 tbsp capers
Small handful of flat-leaf parsley, roughly chopped, to serveSauce ingredients
2tbsp extra-virgin olive oil 2 garlic cloves, thinly sliced Pinch of chilli flakes
1 x 400g tin plum tomatoes, drained
Sea salt and black pepper
1. Cook the spaghetti in a large saucepan of salted water according to the packet instructions.
2. While the pasta cooks, heat 1 tablespoon of the olive oil in a large frying pan. Add the garlic and anchovies and fry over a medium heat until the garlic is golden and the anchovies are slightly broken up. Add the olives, capers and chilli flakes and fry for a further minute or so.
3. Put the tomatoes into a large bowl and crush them with your hands (or use a hand-held stick blender) before adding them to the frying pan. Season to taste with salt and pepper and cook over a medium–high heat for 10 minutes, or until the tomatoes have broken down and created a sauce. Taste and adjust the seasoning.
4. Once the pasta and sauce are both cooked, use tongs to transfer the spaghetti straight to the frying pan; stir and toss to coat.
5. Dish out 2 generous portions of the spaghetti, scatter with parsley and serve.