Pasta Puttanesca
Ingredients: Spaghetti Pasta, Anchovies in olive oil, Capers under salt, Garlic, Pitted Kalamata Olives · 25 min cook time · 490kcal · $16.50
Ingredients
300g Spaghetti Pasta, 4fillets Anchovies in olive oil, 2tbsp Capers under salt, 2cloves Garlic, 1handful Pitted Kalamata Olives, 1bunch Fresh parsley, 1can Peeled tomatoes, drizzle Extra virgin olive oil, handful Rock salt, pinch Black pepper, pinch Chilli flakes
Instructions
1. Bring a large pot of water to a boil, add a handful of rock salt, and drop in the spaghetti pasta.
2. Wash the capers properly under water to remove the salt.
3. Warm up a pan, add a nice amount of extra virgin olive oil, and add the anchovies. Melt the anchovies in the oil over medium heat.
4. Press the garlic into the pan, add the capers, and slightly crush the pitted olives with your hands before adding them.
5. In a bowl, combine the peeled tomatoes, a little salt, black pepper, and chopped fresh parsley. Crush the tomato mix with a potato masher.
6. Pour the tomato sauce into the pan with the olives, capers, and anchovies, then add a pinch of chilli flakes. Let the sauce cook for a couple of minutes.
7. Drain the cooked spaghetti and transfer it straight into the pan with the sauce.
8. Toss the spaghetti in the sauce so the pasta absorbs the flavors.
9. Plate the pasta, decorate with more olives, capers, tomatoes, and a sprinkle of fresh parsley.
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