What you'll need:

  • 400g can of chopped tomatoes
  • 150g black olives
  • 6 anchovy fillets (tinned are fine!)
  • 2 chopped garlic cloves
  • 1 tbsp capers
  • 5 tbsp olive oil
  • 400g spaghetti
  • Salt and pepper
  • Handful of fresh chopped parsley
Serves: 4
Time: 30 minutes



In a large, non-stick frying pan, gently fry the garlic in the olive oil. Just as the garlic is beginning to turn golden, stir in the anchovies, olives and capers.


After a minute or two, stir in all the tomatoes, along with the parsley and plenty of seasoning. Cook for at least ten minutes on a decent simmer, so everything combines beautifully.


Cook the spaghetti in boiling salted water until al dente, then drain, mix well with the sauce, and serve.

There you have it -- a delicious recipe for Spaghetti Puttanesca!

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