Spaghetti alla puttanesca
“Culinary culture.”
- 350g spaghetti or spaghettini
- 4 tbsp olive oil
- 1 garlic clove, finely sliced
- 6 anchovy fillets, drained of oil
- 400g can chopped tomatoes
- 2 tbsp small black olives, halved
- Pinch of dried chilli flakes
- 1 tbsp small salted capers, rinsed
- 1/2 tsp dried oregano
- 1 tbsp parsley, finely chopped
- Sea salt and black pepper
This pasta sauce ostensibly was made by Neapolitan prostitutes, who hurriedly put it together between clients.
Method
Cook the pasta in plenty of boiling salted water until al dente.
Meanwhile, heat the oil in a frypan and gently cook the garlic for a minute or two. Add the anchovies and mash them into the oil. Add the tomatoes, olives, chilli and capers and cook over medium heat for 5 mins, stirring occasionally. Add oregano and parsley and season to taste.
Drain pasta well and toss with the sauce. Serve hot.
Serves 4.
