Spaghetti Puttanesca

DESCRIPTION

This classic pasta dish with savory black olives, capers and anchovies is simple and quick to make. Perfect for a midweek meal! It’s budget- and pantry-friendly too.

INGREDIENTS

• 1 tbsp olive oil
• 3 cloves garlic
• 1/4 tsp chili flakes
• 400g canned tomatoes
• 6 anchovy fillets, drained and oil reserved
• 80g black olives
• 80g capers
• 300g dry spaghetti
• Pepper, to taste

Optional toppings

• 40g panko breadcrumbs
• 1 tbsp oil from anchovies
• Lemon zest
• Freshly grated parmesan

INSTRUCTIONS

Toast panko crumbs (if using)

1. Heat up anchovy oil in a nonstick skillet over medium heat. 
Add panko crumbs and stir to coat evenly. Cook, stirring often, until panko is golden brown, about 2 minutes.
2. Remove from heat and let cool.

Make pasta

3. Mince garlic. Chop anchovies, olives and capers.
4. Heat up 1 tbsp olive oil in a large nonstick skillet over medium heat. Add garlic and anchovies and cook for 3 minutes.
5. Add chopped olives and capers and stir to combine.
6. Add canned tomatoes and stir to combine. Let mixture gently simmer over low heat.
7. Meanwhile, cook spaghetti according to package instructions until al dente.
8. Reserve 1 cup of cooking water and drain spaghetti.
9. Add drained spaghetti and 2-3 tbsp of cooking water to the simmering tomato sauce, stirring to combine. Cook for 1-2 extra minutes. Add more cooking water as needed if it’s too thick.
10. Season to taste with pepper.
11. Serve immediately. Top with toasted panko crumbs, freshly grated lemon zest and parmesan. Enjoy!

NOTES

• Feel free to add 1-2 cans of tuna to this dish for a boost of protein. Simply stir it in in step 4.
• The anchovy oil toasted panko crumbs are optional but highly recommended for some crunchy texture!
• Make sure you use canned tomatoes and not fresh tomatoes for this recipe as the flavors are very different.

© Chloe Ting Recipes – https://chloeting.com/recipes/spaghetti-puttanesca