PUTTANESCA SPAGHETTI RECIPES

Name: Spaghetti puttanesca
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 3 tbsp olive oil; 1 onion, finely chopped; 2 large garlic cloves, crushed; ½ tsp chilli flakes (optional); 400g can chopped tomatoes; 5 anchovy fillets, finely chopped; 120g pitted black olives; 2 tbsp capers, drained; 300g dried spaghetti; ½ small bunch of parsley, finely chopped

SPAGHETTI PUTTANESCA RECIPE | BBC GOOD FOOD

Spaghetti puttanesca recipe | BBC Good Food image

Cook up this classic sauce in one pan, then toss with spaghetti for a simple midweek meal. It's budget-friendly too, making it a great meal for the family

Provided by Esther Clark

Categories Dinner, Pasta, Supper

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 4

Number Of Ingredients 10

Ingredients

3 tbsp olive oil
1 onion, finely chopped
2 large garlic cloves, crushed
½ tsp chilli flakes (optional)
400g can chopped tomatoes
5 anchovy fillets, finely chopped
120g pitted black olives
2 tbsp capers, drained
300g dried spaghetti
½ small bunch of parsley, finely chopped

Steps:

Heat the oil in a non-stick pan over a medium-low heat. Add the onion along with a generous pinch of salt and fry for 10 mins, or until soft. Add the garlic and chilli, if using, and cook for a further minute.
Stir the tomatoes, anchovies, olives and capers into the onion, bring to a gentle simmer and cook, uncovered, for 15 mins. Season to taste.
Meanwhile, bring a large pan of salted water to the boil. Cook the spaghetti following pack instructions, then drain and toss with the sauce and parsley.

Nutrition Facts : Calories 495 calories, FatContent 19 grams fat, SaturatedFatContent 3 grams saturated fat, CarbohydrateContent 66 grams carbohydrates, SugarContent 8 grams sugar, FiberContent 6 grams fiber, ProteinContent 13 grams protein, SodiumContent 1.8 milligram of sodium

SPAGHETTI ALLA PUTTANESCA RECIPE | JAMIEOLIVER.COM RECIPES

Spaghetti alla puttanesca recipe | Jamieoliver.com recipes image

This beautiful, punchy, authentic pasta can be rustled up in no time!

Total Time 15 minutes

Yield 4

Number Of Ingredients 9

Ingredients

4 cloves of garlic
1 small handful of black olives (stone in)
2 handfuls very ripe cherry tomatoes
2 fresh red chillies
½ a bunch of fresh basil (15g)
400 g dried spaghetti
olive oil
3 anchovy fillets
Parmesan cheese

Steps:

1. Bring a large pan of salted water to the boil. Meanwhile, peel and finely slice the garlic, destone the olives, and halve the cherry tomatoes. Slice the chillies and pick the basil leaves.
2. Add the spaghetti to the pan of boiling salted water and cook according to the packet instructions.
3. Place a large frying pan over a medium–high heat, drizzle in a good lug of olive oil, add the garlic and chilli, then tear in the anchovies and olives and stir for 2 minutes, or until the garlic starts to turn golden and the anchovies melt into the base.
4. Add the cherry tomatoes, a good splash of pasta water and cover with a lid. Cook for 3 to 4 minutes, or until the cherry tomatoes start to cook down slightly.
5. Drain the pasta, reserving a cupful of cooking water. Add the basil to the sauce along with the pasta and a splash of the reserved cooking water, to loosen.
6. Have a taste and season, if needed. Transfer to a serving platter and top with a good shaving of fresh Parmesan.

Nutrition Facts : Calories 457 calories, FatContent 10 g fat, SaturatedFatContent 1.3 g saturated fat, ProteinContent 15.7 g protein, CarbohydrateContent 74.7 g carbohydrate, SugarContent 1.4 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

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