Quick and easy spaghetti puttanesca
This simple pasta dish is a spicy, sweet and salty classic – perfect for entertaining friends on warm days....
1 July 2021
Ingredients
- 1 onion, diced
- 3 garlic cloves, finely chopped
- 3tbsp olive oil
- 800g chopped tomatoes
- 6 anchovy fillets, chopped
- 120g black olives, pitted and halved
- 900ml vegetable stock
- 350g spaghetti
- ½ tsp chilli flakes
Servings
4
Method
STEP 1
Heat the oil in a large pan over a medium heat. Add the onion and fry until softened, around 7 minutes. Add the garlic, chilli powder, and anchovies and fry for another 2-3 minutes.
STEP 2
Add the chopped tomatoes and vegetable stock, stirring until the tomatoes are fully broken down and the ingredients combined. Then add the pasta and bring to the boil.
STEP 3
Lower the heat to a simmer and cook for 15 minutes, stirring regularly. The pasta should be nicely al dente and the sauce should have thickened.
STEP 4
Add the olives and garnish with plenty of black pepper before serving.