Puttanesca
Puttanesca is the perfect end-of-the-week dinner when the vegetable crisper is bare. Just forage on the top shelf of your fridge and gather all the jars—capers, anchovies, olives, sun-dried tomatoes. You’ll need about one and a half cups of these antipasti-style condiments, so use up what you have. Our quantities are provided as a guide only. Keep in mind you can include marinated capsicums or eggplants, green olives, or even preserved mushrooms or artichoke hearts, so there’s really no need to go to the shops.
Ingredients 13
For The Sauce
6 anchovies, finely chopped
3 cloves garlic, finely chopped
1⁄2 cup sun-dried tomatoes, finely sliced
1⁄2 cup kalamata olives, finely sliced
1⁄4 cup capers, rinsed and drained
2 tbsp extra virgin olive oil
1 tin whole tomatoes, 400g
1⁄2 tsp pepper
1⁄2 tsp chilli flakes
For The Pasta
320 g spaghetti, thin
1 tbsp salt
To Serve
1⁄2 bunch parsley, finely chopped
grated parmesan, optional
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Method 6
Start by preparing the ingredients. Chop the and very finely. Finely slice the and . Then finely chop the and set aside.
In a large frypan over medium heat, add the and sauté the and for a few minutes, or until the anchovies have almost dissolved and the garlic is fragrant. Add the sun dried , and , and cook for another 1-2 minutes.
Add the can of , and , reducing the heat to low. Cover and let the pasta sauce simmer for 12-15 minutes or until rich and glossy.
Meanwhile, add a tablespoon of to a medium pot of water and bring it to the boil. Add the and cook according to the packet instructions, until al dente. Reserve ½ cup of the pasta cooking water and drain.
Once the sauce has finished cooking, add the cooked and reserved pasta water to the pan. Toss well to combine and cook for another 2-3 minutes, until the sauce has reduced. Season to taste with , if needed, and freshly cracked .
Plate and top with chopped and grated parmesan, if using.
Clove Kitchen's tips
Remember you need about 1-1.5 cups of antipasti style preserved ingredients. This can be a combination green or black olives, capers, sun-dried tomatoes, marinated eggplants or capsicums, pickled mushrooms or artichoke hearts. Use what you have and get experimental!
Helpful tips
Can I make this dish vegetarian?
Can I use fresh tomatoes instead of canned chopped tomatoes?
How can I store leftovers?
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Notes
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