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
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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