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Spaghetti puttanesca

Caroline Velik

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Spaghetti puttanesca.
Spaghetti puttanesca.Marina Oliphant

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

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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

  1. 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.

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Default avatarCaroline Velik is a columnist.

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Original URL: https://www.brisbanetimes.com.au/goodfood/recipes/spaghetti-puttanesca-20121123-29ty1.html