Spaghetti Puttanesca
Written by: Amanda McCabe
The origins of this famous Italian pasta dish are widely disputed. Essentially though, this recipe is all about throwing together whatever you have to make a tasty pasta sauce, using staple ambient ingredients from the cupboard.
Instructions
Add olive oil to the pan and melt anchovies
Add crushed garlic and fry until golden
Deglaze your pan with the red wine before adding in your tomato sauce
Cook on a medium-low heat for twenty minutes before adding the black olives & capers and warming through
Season to taste and serve over cooked spaghetti with fresh parsley, grated lemon zest and parmesan
Ingredients
Available in store
- 1 portion of our lockdown larder tomato sauce
- 4 or 5 tinned anchovies
- 2 garlic cloves (crushed)
- Splash of olive oil
- 100g olives
- 2 tbsp capers
- 75ml red wine
- Small bunch of flat-leaf parsley
- Zest of one lemon
- 300g spaghetti
- 75g parmesan (optional)
- Sea salt and cracked black pepper