Spaghetti alla Puttanesca

How to make Spaghetti alla Puttanesca

Prep Time: 5 minutes        |        Cook Time: 10 minutes        |        Serves: 4

Ingredients

• 500g Remano spaghetti
• 2 tbsp Oh So Natural organic extra virgin olive oil
• 1 tsp Stonemill crushed garlic
• 1 tsp Stonemill chilli flakes
• 8 Ocean Rise anchovy fillets, chopped
• 2 × 400g tins Remano Italian diced tomatoes with herbs
• 100g Deli Originals whole kalamata pitted olives
• 2 tbsp Deli Originals baby capers
• Salt (for pasta water)
• Fresh parsley, chopped (optional, to serve)

Method

1. Bring a large pot of salted water to the boil. Add the spaghetti and cook until almost al dente.
2. While the pasta is cooking, heat the olive oil in a pan over low heat.
3. Add the crushed garlic, chilli flakes and chopped anchovies. Cook for 1 minute.
4. Add the diced tomatoes with a splash of pasta water. Increase heat to medium-low and simmer for a few minutes.
5. Stir in the olives and capers.
6. Drain the spaghetti, then toss through the sauce until cooked al dente and everything is well combined.

Option: Serve with chopped fresh parsley.

Tips:

• Reserve a little pasta water when draining – it helps loosen the sauce if it’s too thick.
• Adjust chilli flakes to taste if you like it spicier.