Spaghetti alla Puttanesca

Ingredients for Spaghetti alla Puttanesca

• 60ml extra-virgin olive oil

• 4 large garlic cloves, finely chopped

• 1 28.60g can peeled tomatoes in puree with basil

• 1/2 cup Kalamata olives, halved, pitted

• 3 anchovy fillets, chopped

• 1 1/2 tablespoons drained capers

• 1 teaspoon dried oregano

• 1/2 teaspoons dried crushed red pepper

• 350g spaghetti

• 2 tablespoons chopped fresh Italian parsley

• Grated Parmesan cheese

How to make Spaghetti alla Puttanesca

Heat oil in large pot over medium heat. Add garlic and sauté until fragrant, about 1 minute. Add tomatoes with puree, olives, anchovies, capers, oregano, and crushed red pepper. Simmer sauce over medium-low heat until thickened, breaking up tomatoes with spoon, about 8 minutes. Season with salt and pepper.

Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain pasta; return to same pot. Add sauce and parsley. Toss over low heat until sauce coats pasta, about 3 minutes. Serve with cheese.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.