Spaghetti Puttanesca

I am surrounded by a family who see or hear the word “anchovy” in a recipe, the wrinkle their nose and make those noises of disapprovement.

And yet, if you slip it into a dish unnoticed with a soupcon of subterfuge, as it’s spooned into their faces moans of pleasure fill the room.

“Oh my, what is this depth of flavour, this umami that I have hitherto gone without in my pasta dishes?”

“Ummm, it’s anchovy …”


“I never imagined it possible …”

For the sauce:

  • 2 tbsp Extra Virgin Olive Oil
  • 3 cloves garlic, thinly sliced
  • 6 anchovy fillets, minced
  • 2 tsp chilli flakes

In a frying pan, over a medium-low heat, add a good glug of extra virgin olive oil.  Add the garlic cloves & anchovy fillets & chilli flakes – cook for 2-3 minutes until the anchovy has dissolved into the oil.

  • 3 tbsp capers, roughly chopped
  • a handful of pitted olives, sliced
  • large pinch oregano
  • 200g Passata

Then throw in the capers & olives & oregano & tomatoes – simmer for 10 mins until reduced and glossy.

For the pasta:

  • 200g Spaghetti

Meanwhile, cook the spaghetti until al dente – 1 mins less than the packet instructions. Add the past to the finished sauce and mix well – use a little pasta water to thin as necessary.

To serve:

  • Handful chopped Fresh Parsley
  • Parmesan

Serve in a bowl, sprinkled with parsley and grated Parmesan. Crusty bread on the side? Small green salad?

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