The Sydney Morning Herald logo
Advertisement
Good Food logo

Spaghetti puttanesca

Caroline Velik

Advertisement
Spaghetti puttanesca.
Spaghetti puttanesca.Marina Oliphant

This homestyle sauce, made with pantry staples, has its origins in Naples.

Advertisement

Ingredients

  • 1 tbsp olive oil, plus extra

  • 1 brown onion, diced

  • 1 red chilli, deseeded and chopped

  • 4 anchovy fillets, chopped

  • 400g tin chopped tomatoes

  • 200ml tomato passata

  • 200ml water

  • 1 tbsp small salted capers, rinsed

  • ½ cup sun-dried or semi-dried tomatoes

  • 2 tbsp small black olives

  • 500g dried spaghetti

  • Sea salt and black pepper

  • Freshly grated parmesan cheese

Method

  1. Heat oil in a frying pan and saute onion. Add chilli, anchovies, tomatoes, passata, water, capers, sun-dried tomatoes and olives and cook over a medium heat for 15 minutes, stirring occasionally.

    Cook pasta in a pot of boiling salted water until al dente. Drain, reserving half a cup of pasta water.

    Add salt, pepper and a glug of olive oil to the sauce. Lighten with a little pasta water, if needed. Add pasta and toss. Serve with parmesan.

The best recipes from Australia's leading chefs straight to your inbox.

Sign up
Default avatarCaroline Velik is a columnist.

From our partners

Advertisement
Advertisement

Similar Recipes

More by Caroline Velik