Full of big and bold flavors, and very easy to make, spaghetti puttanesca is a favorite in Campania’s glamorous capital of Naples.
- ¼ cup (60 ml) olive oil, plus more for drizzling
- 3 garlic cloves, chopped
- 4 anchovies, chopped
- ⅔ cup Italian black olives, pitted and halved
- ¼ cup capers
- 1 red chilli, seeded and sliced finely
- 1 tsp ground black pepper, plus more for serving
- 550 ml (19 oz or about 2/3 of a large tin) tinned whole San Marzano tomatoes, crushed by hand (or use other good-quality tinned tomato)
- 250 g (9 oz) spaghetti
- ½ cup chopped Italian parsley, plus more for garnish
- Pecorino Romano, grated, for garnish
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Heat olive oil in a large pan over medium heat, then add garlic and anchovies. Mash anchovies with the back of a spoon. Add Italian black olives, capers, red chili pepper, and pepper and stir to combine. Cook for 2-3 minutes. Add crushed canned tomatoes. Cook over medium-low heat, stirring periodically, for 15-20 minutes.
2. Meanwhile, add spaghetti to a large pot of boiling, salted water and cook until al dente. Using tongs, remove pasta from the water and add directly to skillet. Add chopped parsley and fold the pasta with the sauce until combined.
3. Swirl pasta on large serving dish. Sprinkle with extra chopped parsley, drizzle with olive oil. Add grated Pecorino cheese and ground black pepper. Buon appetito!