Olives, capers, anchovies and an olive-oil wealthy tomato sauce: what may very well be higher? A model that requires simply the one pan for cooking the spaghetti and sauce collectively. I really like that this puttanesca is prepared in lower than half-hour and makes use of principally store-cupboard elements. If you wish to add a bit extra protein, just a few handfuls of cannellini beans will work completely.
One-pan spaghetti puttanesca
Prep 5 min
Cook dinner 25 min
Serves 2
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
Put the oil in a big, wide-based frying pan or saucepan on a medium warmth. Add the onion and garlic, and fry, stirring sometimes, for 5 minutes, till simply softening.
Add the olives, capers and anchovies, fry for an additional minute, then add the tomatoes, 800ml boiling water, the spaghetti (damaged, if want be, to suit the pan), and a teaspoon of the salt.
Cowl, convey to a boil, then take off the lid and simmer, every so often stirring the pasta with tongs, for 12-Quarter-hour, till the pasta is simply cooked by way of and the sauce clings to it.
Style and alter the salt as wanted, stir by way of the extra-virgin olive oil and serve scorching with grated parmesan on high.
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