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Puttanesca (Spaghetti/Rigatoni)
none
Anchovies, olives, garlic, toms and capers with a little chili kick - what's not to like?
Ingredients
At a glance
Categories
Serves
2
- 1 medium onion
- 1 tin toms
- big handful plain black olives
- 2 tablespoon capers
- 3 cloves garlic
- 8 anchovy fillets
- 1 tablespoon tomato paste
- 1 tablespoon balsamic vinegar
- 1/4-1/2 teaspoon chili flakes
Method/steps
- Pour a pool olive oil into a deep saucepan (use a little of the oil from the anchovies with some plain olive oil)
- Chop onion and saute for 7 mins
- Chop garlic
- Add garlic, tom paste, chilli flakes and balsamic with half the olives, anchovies and capers to pan fry for 2 mins
- Add toms to pan (wash out tin with a bit of water)
- Simmer for 15-20 mins (lid on for first 5 mins, then half on after that)
- Chop and add rest of olives, anchovies and capers to sauce at end, serve with spaghetti (trad) or rigatoni (my fave), wine and salad
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