The flavours are quite nice, and it is nice to have a meat free dish that leaves you not missing the meat.
Originally I tried it for its name-Spaghetti Puttanesca translates as 'whore's pasta'. Not sure why, but I read it is because the ingredients are not fresh, all pantry items, and therefore it was quick to whip up between jobs.
Anyway I love it, I love its simplicity, I love its flavour. Try it for the flavour, try it for the name, whatever reason you choose, you should just try it.
2 tablespoons olive oil
3 cloves garlic, crushed
2 tablespoons chopped fresh parsley
1/4-1/2 teaspoon chilli flakes or powder
2 x 425g can diced tomatoes
1 tablespoon capers
3 anchovy fillets, chopped
1/4 cup black olives
Black pepper, to taste
Add spaghetti to a large pan of boiling salted water. Cook until just tender, reserve 1/2 cup of the pasta water, drain the rest immediately. Return pasta to the pan.
While the pasta is cooking, heat the oil in a heavy based frying pan over medium heat. Add the garlic, parsley and chilli flakes, cook, stirring for 1 minute.
Add the undrained tomatoes, stir to combine. Reduce the heat, simmer, covered, for 5 minutes.
Add the capers, anchovies and olives. cook, stirring for 5 minutes. Add the black pepper, stir.
Add the pasta to the sauce, toss gently until evenly distributed. Add the reserved pasta water if you feel the sauce looks dry. Taste for seasoning.
Serve immediately, drizzle with some extra virgin olive oil if you feel like an extra burst of flavour.
Pin it: https://au.pinterest.com/pin/399413060684221730/