Name: Spaghetti Puttanesca
Prep time: 35 min
Cook time: 50 min
Total time: 1 h 25 min
Yield: Serves 4
Cuisine: Italy
Ingredients: 3 tablespoons olive oil; 200 ml (6½ fl oz) chicken stock or water; 500 g (1 lb) dried spaghetti; 2 tablespoons chopped fresh parsley; 30-40 g (1-1¼ oz) tin of anchovy fillets, drained and coarsely chopped; 2 tablespoons chopped fresh basil; 800 g (1 lb 10 oz) tomatoes, peeled, seeded and chopped; 4 cloves garlic, chopped; 2 tablespoons capers, drained; ¼ to ½ teaspoon red pepper flakes; 125 g (4 oz) pitted black olives

Preparation info

Serves
4

Difficulty
Easy
Ready in
1 hr 25

Appears in

Pasta

By Le Cordon Bleu

Published 1998

About

A piquant combination of garlic, tomatoes, capers, olives and anchovies make up this popular Italian sauce.

Ingredients

3 tablespoons olive oil
4 cloves garlic, chopped
800 g

Europe
Italy
Main course
Pasta
Mediterranean

Method

In a medium saucepan, heat the oil over low heat and cook the garlic for 1 minute, without browning. Add the tomato, red pepper flakes, capers, olives and stock or water. Bring to the boil and cook over medium heat, covered, for 20 minutes. Remove the cover and simmer for another 25 minutes. Once the sauce is cooked, mix in the anchovies, basil and parsley.
Bring

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Ingredients

Method

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