Spaghetti puttanesca

Murdoch Recipe Article Lead - narrow
Murdoch Recipe Article Lead - narrow 

A recipe from the Good Food collection.


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


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.