Spaghetti puttanesca
Spaghetti in a punchy tomato sauce with anchovies, garlic, chili, black olives and capers, ready in about the time it takes the pasta to cook.
Method
- 1
Heat the oil in a large frying pan over medium-low heat and add the garlic, anchovies and chili.
- 2
Cook, stirring, until the anchovies melt into the oil and the garlic is pale gold.
- 3
Add the tomatoes and bring to a simmer.
- 4
Simmer briskly, stirring now and then, until the sauce has thickened.
- 5
Stir in the olives and capers and simmer a little longer.
- 6
Meanwhile, cook the spaghetti in lightly salted boiling water until about a minute short of al dente.
- 7
Scoop out a mugful of the cooking water, then drain the pasta.
- 8
Toss the spaghetti in the sauce over high heat with a splash of the cooking water until glossy and well coated.
- 9
Taste before adding salt, as it rarely needs any. Scatter with parsley and serve.
Notes
- Salt the pasta water only lightly, since the anchovies, olives and capers are all salty.
- Cheese is not usually served with this dish. The anchovies, olives and capers bring all the savoury depth it needs.
Equipment
Large pot, Large frying pan, Wooden spoon, Tongs