Spaghetti Puttanesca {Recipe}
There’s a fierce nip in the air this January. Chef Trevor has shared his warm and comforting recipe for Spaghetti Puttanesca for you to enjoy at home in the chilly evenings before we begin to wave in the Spring!
Spaghetti Puttanesca Ingredients
- 3 tbsp olive oil
- 1 onion, finely diced
- 2 large garlic cloves, thinly sliced
- 1/2 fresh chilli (optional)
- 1 pack cherry tomatoes
- 5 anchovy fillets, finely chopped
- 120g pitted black olives
- 2 tbsp capers, drained
- 300g dried spaghetti
- 1/2 small bunch of chives, finely chopped
Spaghetti Puttanesca 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 a further minute.
- Fry the tomatoes, anchovies, olives and capers into the onion, and cook, uncovered, for 10 mins. Stirring occasionally Season to taste.
- Meanwhile, bring a large pan of salted water to the boil.
- Cook the spaghetti following pack instructions, keep a ladle of the pasta water back and add to the tomato sauce reduce by half then drain pasta and toss with the sauce and parsley & serve straight away with crusty bread.