Spaghetti puttanesca

Name: Spaghetti puttanesca
Cook time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 1 tbsp olive oil, plus extra; 1 brown onion, diced; 1 red chilli, deseeded and chopped; 4 anchovy fillets, chopped; 400g tin chopped tomatoes; 200ml tomato passata; 200ml water; 1 tbsp small salted capers, rinsed; ½ cup sun-dried or semi-dried tomatoes; 2 tbsp small black olives; 500g dried spaghetti; Sea salt and black pepper; Freshly grated parmesan cheese

Caroline Velik

December 14, 2016

Time:< 30 minsServes:4

This homestyle sauce, made with pantry staples, has its origins in Naples.

Ingredients

1 tbsp olive oil, plus extra
1 brown onion, diced
1 red chilli, deseeded and chopped
4 anchovy fillets, chopped
400g tin chopped tomatoes
200ml tomato passata
200ml water
1 tbsp small salted capers, rinsed
½ cup sun-dried or semi-dried tomatoes
2 tbsp small black olives
500g dried spaghetti
Sea salt and black pepper
Freshly grated parmesan cheese

Method

Heat oil in a frying pan and saute onion. Add chilli, anchovies, tomatoes, passata, water, capers, sun-dried tomatoes and olives and cook over a medium heat for 15 minutes, stirring occasionally.
Cook pasta in a pot of boiling salted water until al dente. Drain, reserving half a cup of pasta water.
Add salt, pepper and a glug of olive oil to the sauce. Lighten with a little pasta water, if needed. Add pasta and toss. Serve with parmesan.