Spaghetti alla Puttanesca with Anchovies, Garlic and Capers
Type of Dish Pasta
- 500g g (1¼ lb) spaghetti
- 15 g (1 Tbsp) sea salt
- 15 ml (1 Tbsp) vegetable oil
- 50 ml 50ml (3 Tbsp) extra virgin olive oil
- 8 g (½ Tbsp) garlic (chopped)
- 30 g (1 ounce) anchovies (chopped)
- 30 g (1 ounce) black olives (chopped)
- 20 g (1¼ Tbsp) capers (chopped)
- 2 medium sized tomatoes (peeled, seeded and chopped)
- 20 g (1½ Tbsp) parsley (chopped)
- to taste black pepper
- First prepare all ingredients that need to be chopped. Put a large pot of water on to boil, add the salt and vegetable oil.
- When the water boils add the spaghetti. In a large sauté pan add 1 Tbsp of olive oil, add garlic and sauté on medium flame for about 10 seconds, next add the capers, olives and anchovies sauté for about 30 seconds, remove from heat season with black pepper and reserve.
- When the spaghetti is ready (slightly al dente) should take about 8 to 10 minutes depending on what kind of spaghetti you use, drain the pasta and reserve some of the pasta water.
- Put the sauté pan back on the stove and reheat it. Add the pasta, chopped parsley and another 2 Tbsp of olive oil. Add about 50ml of the reserved pasta water to keep it juicy serve immediately with grated Parmesan cheese.
- Some versions include chopped dried chili, and some versions like (sugo alla puttanesca) are in the form of a thick tomato sauce. I’ve had that version many times, the reason I prefer this version above and (I’ve been making it for many years by the way) is that you can taste the anchovies, garlic and olives very well. I find these flavours get quite lost in a thick tomato sauce.
Preparation Time is approxmiately 30 minutes.
Cooking Time is approxmiately 30 minutes.