Puttanesca recipe
This recipe is from The Amalfi Coast by Katie Caldesi, and her husband Giancarlo Caldesi, who says, "It is said that the ladies of the night would make this quick sauce for extra energy using their store-cupboard ingredients. However, our friend Michelina showed us this version made with fresh cherry tomatoes rather than the canned variety. I absolutely love the punchy, spicy flavours and cook it regularly for quick lunches."
Variation: Use canned tomatoes instead of fresh, and instead of the anchovies, gently stir through good-quality canned tuna atthe last minute.
Ingredients
- 3 tbsp extra-virgin olive oil
- 1 large garlic clove, lightly crushed
- 1 fresh red chilli, finely chopped (to taste)
- 2 tbsp black olives, pitted and halved
- 1 tbsp capers, drained and rinsed if salted
- 6 anchovy fillets
- 1 handful parsley, finely chopped
- 350 g cherry tomatoes, quartered, or tinned cherry tomatoes
- 1 pinch salt, if necessary
- 350 g spaghetti
- 3 tbsp extra-virgin olive oil
- 1 large garlic clove, lightly crushed
- 1 fresh red chilli, finely chopped (to taste)
- 2 tbsp black olives, pitted and halved
- 1 tbsp capers, drained and rinsed if salted
- 6 anchovy fillets
- 1 handful parsley, finely chopped
- 12.3 oz cherry tomatoes, quartered, or tinned cherry tomatoes
- 1 pinch salt, if necessary
- 12.3 oz spaghetti
- 3 tbsp extra-virgin olive oil
- 1 large garlic clove, lightly crushed
- 1 fresh red chilli, finely chopped (to taste)
- 2 tbsp black olives, pitted and halved
- 1 tbsp capers, drained and rinsed if salted
- 6 anchovy fillets
- 1 handful parsley, finely chopped
- 12.3 oz cherry tomatoes, quartered, or tinned cherry tomatoes
- 1 pinch salt, if necessary
- 12.3 oz spaghetti
Details
- Cuisine: Italian
- Recipe Type: Pasta
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 15 mins
- Serves: 4
Step-by-step
-
Make sure you have all the ingredients to hand and then cook the pasta in a large pan of well-salted boiling water.
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Heat the oil in a large frying pan and fry the garlic and chilli, followed by the olives, capers and anchovies. Stir frequently to break up the anchovies. Add the parsley and stir through.
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After 2 minutes, add the tomatoes. Taste the sauce and season if necessary. Cook for another couple of minutes.
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When the pasta is ready, use tongs to lift it from the saucepan directly into the frying pan, along with a tablespoon of cooking water to lengthen the sauce. Serve immediately.
This recipe is extracted from The Amalfi Coast by Katie & Giancarlo Caldesi (Hardie Grant, £16.99). Photography: Helen Cathcart
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