Spaghetti alla puttanesca

Recipe from: 4/25/2002 12:00:00 AM
spaghetti puttanesca

Ingredients 10
Servings 6
Time

Ingredients

  • 30
    ml
    olive oil
  • 4
    garlic cloves, crushed
  • 1
    red chilli, finely chopped
  • 100
    g
    anchovies, finely chopped
  • 45
    ml
    capers, rinsed and coarsely chopped
  • 100
    g
    black olives, stoned and halved
  • 1
    kg
    whole peeled tomatoes
  • 750
    g
    spaghetti
  • salt and freshly ground black pepper
  • pinch sugar
 

Method

30 minutes
 

Heat the oil in a large pan.
Sauté the garlic and chilli over medium heat until fragrant.
Add the anchovies, capers, olives and tomatoes and bring to the boil.
Simmer gently, uncovered, for about 20-25 minutes or until the sauce thickens slightly.
Meanwhile cook the spaghetti in rapidly boiling salted water until just tender but still firm (al dente).
Season the sauce with salt, pepper and a little sugar.
Add to the pasta and mix lightly.
Serve immediately.

 

Read more on: starch  |  sauté
 

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