Easy spaghetti puttanesca

Serves:

Ingredients

• 2 tbsp olive oil
• 4 cloves garlic, finely chopped
• 1 cup pitted and stuffed green olives, sliced
• 1 cup semi-dried tomatoes, sliced
• 2 tbsp salted capers, rinsed and drained
• 1 x 800g tin tomatoes
• 1 cup basil leaves
• 1/2 cup chopped flat-leaf parsley
• 400g spaghetti
• freshly grated parmesan, cheese to serve

Method

Heat a medium-sized saucepan over medium heat. Add the olive oil and the garlic, being careful not to let the garlic burn. When the garlic becomes fragrant, add the olives, semi-dried tomatoes and capers.

Stir until fragrant then add the tinned tomatoes. Simmer for 20 minutes then add the basil and parsley and stir until softened.

Meanwhile, heat a large saucepan of water over high heat. When boiling, add 1 tsp salt and the pasta. Cook until al dente.

Serve pasta in warmed bowls topped with sauce and finished off with some parmesan cheese.

Notes:

• Make sure you don’t let that garlic burn because if it does you will need to throw it out and start again.
• Al dente pasta still has a bit of body and bite to it.
• This recipe was created by Charlie Louie from Hotly Spiced.

Serving Suggestions

Note