Spaghetti Alla Puttanesca

Spaghetti puttanesca

Pantry staples only required here. 

My most favorite of all pasta recipes. That salty kick you get from the capers, olives and anchovies is so satisfying. The Italian ladies knew exactly what they were doing when they created this saucy number.

Don't be afraid of the amount of olive oil, it forms part of the sauce and gives it body. When your draining the pasta, hold onto some of the cooking water. The starch really helps bring the sauce together. 
Serves 2. 


4 tablespoons olive oil
2 garlic cloves finely chopped
3 anchovy fillets chopped
2 tablespoons of capers
10 pitted Kalamata olives chopped
100ml canned diced tomatoes
1 teaspoon dried oregano
1/2 teaspoon dried chilli
150g spaghetti
Salt & pepper 


Start by heating up the olive oil in a pan. Go in with the garlic and anchovies. Stir and just before the garlic browns add in the capers and olives. Stir for about a minute and then add the diced tomatoes. Stir in the oregano, chilli and season well. 

In the meantime, bring a pot of salted water to a rolling boil. Add the pasta to cook until al dente. You know it's al dente when there's still some bite in the centre of the spaghetti.

Toss the pasta into the sauce and add a splash of the cooking water. Mix well so the sauce coats the pasta. Add in a large handful of fresh basil leaves. Grate some parmesan cheese over the top. 

 Buon Appetito.