Pasta Puttanesca with Tomato, Olive and Caper Sauce
Spaghetti cooked until al dente, tossed with a tomato sauce simmered with garlic, chilli, capers and olives.
- 200 g spaghetti
- 400 g tinned tomatoes
- 80 g black olives
- 30 g capers in brine
- 2 clove garlic cloves
- 1 small red chilli
- 3 tbsp olive oil
- ½ tsp dried oregano
- 1 pinch sea salt
- 10 g fresh parsley
- 40 g Parmesan cheese
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Add to a shopping listHow the shopping list works →- Step 1
Step 1: Bring a large pot of salted water to boil. Add spaghetti and cook according to packet instructions until al dente, approximately 9-11 minutes.
- Step 2
Step 2: While pasta cooks, slice garlic thinly and finely chop red chilli. Pit and halve black olives.
- Step 3
Step 3: Heat olive oil in a large frying pan over medium heat. Add garlic and chilli, cook for 1 minute until fragrant but not browned.
- Step 4
Step 4: Pour in tinned tomatoes, breaking them up with a wooden spoon. Add oregano, capers and olives.
- Step 5
Step 5: Simmer sauce uncovered for 10 minutes, stirring occasionally, until slightly thickened.
- Step 6
Step 6: Drain pasta, reserving 100ml pasta water.
- Step 7
Step 7: Add drained pasta to sauce, toss well. Add pasta water a little at a time to achieve desired consistency.
- Step 8
Step 8: Season with salt and pepper to taste. Divide between bowls, top with fresh parsley and grated Parmesan.
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