Pasta puttanesca

Pasta puttanesca

By
From
Under the Walnut Tree
Serves
4
Photographer
Fanny Bergenström

Classic Italian pasta – quick and easy to prepare, with simple ingredients. If you chop everything ahead of time, the sauce won’t take long to cook. Boil the spaghetti while the sauce is cooking, so that it’s ready just in time to toss through the flavourful sauce.

Ingredients

Quantity Ingredient
4 tablespoons mild olive oil
3 garlic cloves, finely chopped
1 fresh red chilli, deseeded and finely chopped
8 anchovies, very thinly sliced, plus 1 tablespoon of the oil from the anchovies
6-8 medium-sized ripe tomatoes, cubed
freshly ground black pepper
400g spaghetti or other pasta
125g good-quality black olives, pitted and chopped
1 tablespoon capers
10 fresh sage leaves, shredded, (optional)
a handful fresh flat-leaf parsley, chopped

Method

  1. Prepare and chop all the ingredients. Heat the olive oil in a heavy-based casserole dish and sauté the garlic and chilli over medium heat.
  2. Add the anchovies and mash them around a bit with a wooden spoon, then add the tomatoes and the oil from the anchovies. Season with pepper and let everything simmer for about 15 minutes, stirring every so often.
  3. Meanwhile, cook the spaghetti until barely al dente.
  4. Add the olives, capers and sage (if using) to the tomato sauce, and let simmer, uncovered, for 2-3 minutes. Towards the very end, add the chopped parsley and the cooked and drained pasta. Toss, and cook for just a minute more for the flavours to blend. Season to taste with black pepper and perhaps a touch of salt, and serve at once.
Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
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