9/22/22, 3:41 PM Spaghetti puttanesca recipe | BBC Good Food

Spaghetti puttanesca

Prep: 15 mins
Easy Serves 4
Cook: 20 mins

Ingredients Method

Step 1 Heat the oil in a non-stick pan over a medium-low heat. Add the
3 tbsp olive oil

onion along with a generous pinch of salt and fry for 10 mins, or
1 onion, finely chopped
until soft. Add the garlic and chilli, if using, and cook for a further

2 large garlic cloves, crushed minute.

½ tsp chilli flakes (optional) Step 2 Stir the tomatoes, anchovies, olives and capers into the onion,

bring to a gentle simmer and cook, uncovered, for 15 mins.

400g can chopped tomatoes

Season to taste.
5 anchovy fillets, finely chopped

Step 3 Meanwhile, bring a large pan of salted water to the boil. Cook the
120g pitted black olives
spaghetti following pack instructions, then drain and toss with the

2 tbsp capers, drained

sauce and parsley.

300g dried spaghetti

½ small bunch of parsley, finely chopped

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