- Feel Good
- 22nd Jan 2025
- 0
- 0 minute
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
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