Spaghetti Alla Puttanesca

Serves 4
Time 20 minutes

Ingredients

400g dried spaghetti  

4 tbsp extra virgin olive oil

4 garlic cloves, thinly sliced 

1 tsp Italian fresh peperoncino chilli, chopped  

1 tbsp capers, drained and chopped 

100g pitted kalamata and green olives 

400g san marzano tomatoes, peeled, deseeded and chopped

1 handful fresh parsley, chopped

Salt & pepper

 

Serve

½ bunch fresh parsley

Method

In a salted pot of water cook spaghetti to packet instructions. 

In a large frying pan sauté garlic and peperoncino chilli and extra virgin olive oil for 2-3 minutes until softened and fragrant.

Add capers, olives and parsley. 

Add tomatoes and simmer. 

Drain pasta, reserving 1 cup of the cooking water.

Add drained pasta to the sauce.

Add a few tablespoons of the pasta cooking water and increase the heat to bring the pasta and sauce to a vigorous simmer.

Cook, stirring and shaking the pan and adding more pasta water as necessary to keep sauce a little liquidy until pasta is perfectly al dente.

Serve with fresh parsley.

In a salted pot of water cook spaghetti to packet instructions. 

In a large frying pan sauté garlic and peperoncino chilli and extra virgin olive oil for 2-3 minutes until softened and fragrant.

Add capers, olives and parsley. 

Add tomatoes and simmer. 

Drain pasta, reserving 1 cup of the cooking water.

Add drained pasta to the sauce.

Add a few tablespoons of the pasta cooking water and increase the heat to bring the pasta and sauce to a vigorous simmer.

Cook, stirring and shaking the pan and adding more pasta water as necessary to keep sauce a little liquidy until pasta is perfectly al dente.

Serve with fresh parsley.