One-pan spaghetti puttanesca

Serves: 2

Time: 30 mins

INGREDIENTS

3 tbsp olive oil

1 onion, peeled and finely sliced

2 garlic cloves, peeled and finely grated

80g black olives, pitted and roughly chopped

25g nonpareille capers

2 anchovy fillets

400g tin chopped tomatoes

200g spaghetti

2 tsp sea salt flakes

2 tbsp extra-virgin olive oil

Grated parmesan, to serve

METHOD

Put the oil in a large, wide-based frying pan or saucepan on a medium heat. Add the onion and garlic, and fry, stirring occasionally, for five minutes, until just softening.

Add the olives, capers and anchovies, fry for another minute, then add the tomatoes, 800ml boiling water, the spaghetti (broken, if need be, to fit the pan), and a teaspoon of the salt.

Cover, bring to a boil, then take off the lid and simmer, every now and then stirring the pasta with tongs, for 12-15 minutes, until the pasta is just cooked through and the sauce clings to it.

Taste and adjust the salt as needed, stir through the extra-virgin olive oil and serve hot with grated parmesan on top.

Recipe credit: Rukmini Iyer via The Guardian

User Avatar
Beth Williams
Senior Digital Executive

Beth is our Senior Digital Executive and can be credited with how everything at HLN ‘looks’ – from the website to our social media and twice-weekly emails. She’s also the super organised one in the team and keeps us all on-track. A born and bred scouser, Beth moved to Newcastle…

Comments

Have your say