Spaghetti puttanesca

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A recipe from the Good Food collection.

Murdoch Recipe Article Lead - narrow

Ingredients

  • 500 g (1 lb) spaghetti
  • 2 tablespoons olive oil
  • 3 cloves garlic, crushed
  • 2 tablespoons chopped fresh parsley
  • 1/4 - 1/2 teaspoon chilli flakes or powder
  • 2 × 425 g (14 oz) cans crushed tomatoes
  • 1 tablespoon capers
  • 3 anchovy fillets, chopped
  • 3 tablespoons black olives
  • freshly grated parmesan, for serving

Method

1. Cook the spaghetti in a large pan of rapidly boiling salted water until al dente. Drain and return to the pan.

2. While the spaghetti is cooking, heat the oil in a large heavy-based frying pan. Add the garlic, parsley and chilli flakes and cook, stirring constantly, for 1 minute, over medium heat.

3. Add the crushed tomato to the pan, bring to the boil, reduce the heat and simmer for 5 minutes.

4. Add the capers, anchovies and olives and cook, stirring, for 5 minutes. Season with black pepper. Toss gently with the pasta until the sauce is evenly distributed. Serve with Parmesan.

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  • Main Ingredients - Tomato
  • Cuisine - Italian
  • Course - Main-course
  • Occasion - Midweek dinner

1 review so far

  • Rating: 5 out of 5 stars

    I make this one quite often mid-week. So quick and easy!

    Commenter
    BakerMum
    Location
    Date and time
    August 08, 2013, 2:45PM

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