Olives, capers, anchovies and an olive-oil rich tomato sauce: what could be better? A version that requires just the one pan for cooking the spaghetti and sauce together. I love that this puttanesca is ready in less than 30 minutes and uses mostly store-cupboard ingredients. If you want to add a bit more protein, a few handfuls of cannellini beans will work perfectly.
One-pan spaghetti puttanesca
Prep 5 min
Cook 25 min
Serves 2
3 tbsp olive oil
1 onion, peeled and finely sliced
2 garlic cloves, peeled and finely grated
80g black olives, pitted and roughly chopped
25g nonpareille capers
2 anchovy fillets
400g tin chopped tomatoes
200g spaghetti
2 tsp sea salt flakes
2 tbsp extra-virgin olive oil
Grated parmesan, to serve
Put the oil in a large, wide-based frying pan or saucepan on a medium heat. Add the onion and garlic, and fry, stirring occasionally, for five minutes, until just softening.
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Add the olives, capers and anchovies, fry for another minute, then add the tomatoes, 800ml boiling water, the spaghetti (broken, if need be, to fit the pan), and a teaspoon of the salt.
Cover, bring to a boil, then take off the lid and simmer, every now and then stirring the pasta with tongs, for 12-15 minutes, until the pasta is just cooked through and the sauce clings to it.
Taste and adjust the salt as needed, stir through the extra-virgin olive oil and serve hot with grated parmesan on top.
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