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Donal Skehan
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!

  • time 15min
  • serves Serves 2
  • video
Method
  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. Put the tomatoes into a large bowl and crush them with your hands before adding to the frying pan with the anchovies.
  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. 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. 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. 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

 

4.3
(24)
photo
If you make this recipe, be sure to tag your photo #DonalSkehan