Spaghetti Puttanesca

Name: Spaghetti Puttanesca
Yield: Serves 4
Ingredients: 2 onions, finely chopped; 3 garlic cloves, finely chopped; 80 ml (2½ fl oz/⅓ cup) olive oil; 500 g (1 lb 2 oz) spaghetti; ½ teaspoon chilli flakes; 6 large ripe tomatoes, diced; 8 anchovy fillets in oil, drained and chopped; 4 tablespoons salted capers, rinsed; 3 tablespoons chopped parsley; 150 g (5½ oz) kalamata olives

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Cook's Book of Everything

By Lulu Grimes

Published 2009

About

Ingredients

80 ml (2½ fl oz/⅓ cup) olive oil
2

Fish course
Pescatarian
Spicy

Method

Heat the olive oil in a saucepan, add the onion and cook over medium heat for 5 minutes. Add the garlic and chilli flakes to the saucepan and cook for 30 seconds. Add the tomato, capers and anchovies. Simmer over low heat for 10–15 minutes, or until the sauce is thick and pulpy. Stir in the olives and parsley.
While the sauce is cooking, cook t