Matt Xiaxiang
Home
Recipe index
Main dishesSpaghetti alla puttanesca
A refreshing Neapolitan pasta dish. Black and green olives, salty capers, and anchovies simmered in a tomato sauce with a little chilli heat.
Ingredients
- 4 Anchovy fillets
- 2 tablespoons Capers
- 1 small Spicy pepper
- 2 cloves Garlic
- 400 grams Canned plum tomatoes
- 60 grams Black olives
- 60 grams Green olives
- 1 handful Fresh parsley
- 400 grams Spaghetti
- 2 tablespoons Olive oil
- 1 teaspoon Salt
Instructions
- Heat the olive oil in a large frying pan over medium heat. Add the anchovy fillets and cook, stirring, until they dissolve into the oil.
- Slice the garlic and spicy peppers. Add to the pan with capers, and cook for about 1 minute until fragrant (be careful not to burn the garlic).
- Crush in the canned plum tomatoes and add the olives (pitted). Season with salt and simmer the sauce for 10–12 minutes, stirring occasionally, until it thickens slightly.
- Bring a large pot of salted water to a boil. Cook the spaghetti until al dente, according to the packet instructions. Reserve a cup of the pasta water before draining.
- Add the drained spaghetti to the pan with the sauce, tossing to coat. If needed, use a splash of the reserved pasta water to loosen the sauce.
- Roughly chop the fresh parsley and stir most of it into the pasta. Serve and garnish with the remaining parsley.
My notes
Cooking tips
- Salt: The anchovies, olives, and capers bring a lot of saltiness to the dish. Taste the sauce before adding any extra salt to avoid over-seasoning.
- Anchovies: Cook the anchovies gently in olive oil until they "melt" into the pan. This ensures the flavour is well-distributed without overpowering the sauce.
- Cook pasta al dente: The spaghetti should be slightly firm to the bite, as it will finish cooking when tossed in the sauce.
- Reserve pasta water: Add a splash of the starchy pasta water when tossing the spaghetti with the sauce to achieve a silky, well-coated texture.
Alternative ingredients
- A small amount of miso paste (about 1 tsp) adds a savoury umami flavour similar to anchovies. Worcestershire sauce provides a briny depth that replicates the flavour as well.
- Chilli flakes also work as a substitute to spicy peppers.
- Linguine or fettuccine can be used instead of spaghetti.
Storage instructions
Allow the pasta to cool to room temperature before storing, but don’t leave it out for more than 2 hours. Store the sauce and pasta separately if possible. This keeps the spaghetti from becoming too soggy and ensures the sauce stays flavourful.
- Refrigeration: Transfer leftovers into an airtight container. Store for up to 3 days.
- Freezer: Avoid freezing pasta. Transfer the sauce to a freezer-safe container or bag and store for up to 3 months.
Re-heating instructions
De-frost in the fridge overnight or re-heat directly on the stovetop. Add a splash of water or olive oil if it seems too thick.
- Microwave: Add a splash of water and cover the container with a microwave-safe lid. Heat in short intervals, stirring in between, to ensure even warming.
- Stove: Warm gently with a little water to loosen the sauce until hot throughout. Add pasta later to avoid overcooking.
Nutrition and dietary facts
Dairy-free
(Per serving) Calories: 314kcal (14%), Protein: 7.9g (13%), Fat: 15.2g (19%), Saturated fat: 2.3g (15%), Carbohydrates: 35.9g (13%), Sugars: 3g (12%), Fibre: 2.8g (9%)
Note: The nutritional information provided for this recipe is an estimate based on ingredients and cooking instructions as described - it is intended for informational purposes only.