I originally posted this recipe over 4 years ago on this blog, after picking it up at my Saturday job in a local Italian restaurant- and thought I’d give it another lease of life, as it’s still one of my complete favourite Italian dishes (and hey, I’d like to think my photography has improved a little since too)! With a bit of a saucy name (pardon the pun)- the idea with puttanesca, is that it’s built upon lots of things you often have in your cupboard- and if not, it’s pretty cheap to make, incredibly tasty and comfortably feeds four (or two, with lunch sorted)! You can also include anchovies which are delicious, but appreciate they aren’t to everyone’s taste, so I left them out.
You Will Need:
– Olive oil
– 1 x Chopped red onion
– 2 x Garlic cloves, crushed or chopped small
– 1 x Small jar of capers
– 1 x Small jar of pitted olives (ideally sliced)
– 2 x 400g tinned plum tomatoes (chopped, if possible)
– 2 x Dried chillies
– A sprinkling of dried oregano and basil
– Salt & pepper for seasoning
– Spaghetti
1. Adding a little olive oil into a saucepan, take your onions and crushed garlic and heat them until the onion starts to turn golden. Add in your olives, capers and dried chillis and continue to fry for another 5 minutes, until the onions are soft.
2. Add in your two tins of tomatoes, herbs and salt and pepper to taste, and simmer for 15-20 minutes until reduced and the sauce has thickened.
3. Bring a pot of slightly salted water to the boil, and in the meantime cook your spaghetti, following the instructions on the packet (duh)! Once cooked, mix in your sauce to the spaghetti and serve and enjoy! Told you it was easy!
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