Name: Spaghetti Puttanesca Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: Serves: 4
Cuisine: Italian
Ingredients: 2tbsp olive oil; 10 anchovy fillets, finely chopped; 4 garlic cloves, peeled and finely chopped; 1 red chilli, deseeded and finely chopped; 3 sprigs rosemary, leaves stripped and finely chopped; 2tsp tomato purée; 1kg (2lb 4oz) large tomatoes, skinned, deseeded and roughly chopped, or 1 x 400g tin chopped tomatoes with juice; 100ml (4fl oz) dry white wine; 50g (2oz) capers, drained and rinsed; 75g (3oz) pitted black olives, chopped; 400g (14oz) dried spaghetti; 2tbsp basil, roughly torn; freshly grated Parmesan, to serve

By Woman and Home

published 19 January 2009

in Recipes

Method

Heat the oil in a large sauté pan and add the anchovies, garlic, chilli and rosemary. Cook for a couple of minutes, but do not allow the garlic to brown. Add the tomato purée, chopped tomatoes, wine, capers and olives. Stir well and cook for 45 minutes on a low heat until the sauce is rich and thick.
Cook the pasta and drain well. Divide between 4 warmed bowls. Add the basil to the sauce, and spoon on to the pasta. Sprinkle over the Parmesan and serve.

Ingredients

2tbsp olive oil
10 anchovy fillets, finely chopped
4 garlic cloves, peeled and finely chopped
1 red chilli, deseeded and finely chopped
3 sprigs rosemary, leaves stripped and finely chopped
2tsp tomato purée
1kg (2lb 4oz) large tomatoes, skinned, deseeded and roughly chopped, or 1 x 400g tin chopped tomatoes with juice
100ml (4fl oz) dry white wine
50g (2oz) capers, drained and rinsed
75g (3oz) pitted black olives, chopped
400g (14oz) dried spaghetti
2tbsp basil, roughly torn
freshly grated Parmesan, to serve

Serves	4
Skill	Easy
Preparation Time	20 mins
Cooking Time	45 mins
Total Time	1 hours 5 mins

Nutrition Per Portion	RDA
Calories	500 Kcal	25%
Fat	12 g	17%
Saturated Fat	2 g	10%

Spaghetti Puttanesca Recipe

Method

Ingredients

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