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Puttanesca Spaghetti
Ouma Irene's Recipe

Puttanesca Spaghetti

Bold and comforting in the best way, puttanesca sauce is made from simple pantry staples like canned tomatoes, garlic, anchovies, olives, and capers.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2
Course: Lunch, Main Course
Cuisine: Italian
Ingredients Method

Ingredients
  

  • 250g Spaghetti
  • 20ml olive oil
  • 2 chillies sliced and chopped, leave the pips if ou like more heat
  • 2 cloves of garlic finely chopped
  • 6 anchovy fillets or 2 tablespoons capers
  • 15 black olives pitted
  • 1 cup of cherry tomatoes (ripe) or 1 tin cherry tomatoes
  • handful of basil leaves
  • salt and freshly ground black pepper to taste
  • parmesan cheese or any other hard cheese

Method
 

  1. Cook the spaghetti: Put the pasta into plenty of boiling water, stir it, bring it to a simmer, turn the heat off, put a lid on, and leave it to finish cooking for 10-12 minutes. This method works perfectly fine.
  2. Drain in a colander and set aside.
  3. Preheat your griddle or skillet pan on high heat. Add olive oil, garlic, capers or anchovies, and chillies. Sauté, stirring frequently.
  4. Add in the olives, and lightly sauté.
  5. Add in the tomatoes, pressing some of them to release the juices. Simmer for at least 10 to 15 minutes on reduced heat. Add in a handful of basil leaves.
  6. Mix this sauce with the spaghetti, and add Parmesan cheese or hard grated cheese.
  7. Season to taste.
Happy cooking! 🍝✨