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Pasta Puttanesca | DonalSkehan.com, A satisfyingly savoury dish that's bound to come in handy when the cupboards are bare and time is short.
  • main-meals

Pasta Puttanesca

October 08

Literally translated this dish is called “whore’s pasta” and was allegedly whipped up by the working girls of Naples. I think it’s a winner every time, regardless of your occupation!

  • serves Serves 2
  • time 15min

Method

  1. 1. Heat 1 tbsp of olive oil in a large frying pan. Fry the garlic over a medium heat until the garlic is golden, then add the olives, capers and chilli flakes.
  2. 2. Put the tomatoes into a large bowl and crush them with your hands before adding to the frying pan with the anchovies.
  3. 3. Stir in a pinch of black pepper and cook over a medium-high heat for 10 minutes or until the tomatoes have broken down and create a sauce.
  4. 4. Cook the spaghetti according to the instructions on the packet in a large pot of boiling salted water, drain, retaining a small amount of the cooking liquid.
  5. 5. Return the pasta to the pan and toss with 1 tbsp olive oil and reserved cooking liquid, add the sauce and stir to coat.
  6. 6. Tumble the pasta onto a large serving platter, garnish with herbs.

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Ingredients

2 tbsp extra virgin olive oil

2 cloves of garlic, thinly sliced

2 anchovy fillets

1 x 14 oz tin plum tomatoes, drained

1/3 cup pitted black olives, preferably oil-cured

1 tbsp capers

Pinch dried red chilli flakes

7 oz spaghetti

Small handful of flat leaf parsley or basil, roughly chopped

Sea salt and black pepper

2 tbsp extra virgin olive oil

2 cloves of garlic, thinly sliced

2 anchovy fillets

1 x 400g tin plum tomatoes, drained

30g pitted black olives, preferably oil-cured

1 tbsp capers

Pinch dried red chilli flakes

200g spaghetti

Small handful of flat leaf parsley or basil, roughly chopped

Sea salt and black pepper

You'll Need

Frying pan

Large pot