Spaghetti alla puttanesca

Priya Suresh
Priya Suresh|
Last updated on Jan 10th
This dish is a very quick and easy preparation and my kids enjoy thoroughly the tangy, spaghetti. Instead of normal tomatoes, I use cherry tomatoes which makes a huge difference in the taste of this dish. You can skip anchovy fillets by using soya granules or tuna fish if you dont like anchovies.
  • Prep Time0Minutes
  • Cooking Time20Minutes
  • Serves4people

Recipe Ingredients

  • 2 cloves Garlic (finely chopped)
  • 1 Red chilly (de-seeded and finely chopped)
  • 2 or 4 Anchovy fillets (drained from oil)
  • 400 gms - Chopped tomatoes
  • Handful of black olives (roughly chopped)
  • 1 tbsp - Capers
  • 200 gms - Spaghetti
  • 1 small bunch Parsley or 2 sprigs - Basil (finely chopped)
  • Olive oil as required

Recipe Preparation

  1. Heat about 1 tablespoon of olive oil in a large frying pan.
  2. Fry the garlic for one minute, stirring constantly. Add the chili and anchovies and fry for one minute.
  3. Add the tomatoes, olives and capers to the frying pan.
  4. Stir so everything is well mixed together. Simmer over medium heat for 10 minutes, until the sauce has thickened.
  5. Meanwhile, cook the spaghetti in a saucepan of salted boiling water according to the pack’s instructions. Once the pasta is cooked, drain and return to the sauce pan, switch off the heat.
  6. Tip in the tomato sauce and mix well until the spaghetti is coated. Serve with chopped parsley or basil.
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