Spaghetti alla Puttanesca

Spaghetti alla Puttanesca is a great Italian classic!

Tasty, easy, and quick to make, this simple yet flavourful puttanesca sauce is filled with the flavours of Mediterranean cuisine.

 

Ingredients

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300g Sgambaro | Spaghetti

400g Ciao | Italian Chopped Tomatoes

3 tbsp Ayama | Extra Virgin Olive Oil

2 tbsp Polli | Capers in Wine Vinegar, drained

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120 g pitted black olives

5 anchovy fillets, finely chopped

1 onion, finely chopped

2 large garlic cloves, crushed

½ small bunch of parsley, finely chopped

½ tsp chilli flakes (optional)

Fine salt

Method

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 another 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 pot of salted water to the boil. Cook the spaghetti following pack instructions, then drain and toss with the sauce and parsley.