Puttanesca with capers and anchovies
This southern Italy classic translates to ‘in the style of prostitutes’ as it was supposedly a dish Neapolitan prostitutes would make to beckon customers to their door!
This puttanesca may not bring all the sex workers to your yard, but it will impress you and any guests you’re serving’s tastebuds.
As with all good pasta dishes, the ingredients are minimal, making this a great dinner for when you can’t really be bothered but still want something delicious because it takes about 10 minutes to whip up!
Loaded with capers, anchovies, basil, garlic and sweet cherry tomatoes, this puttanesca will knock your socks off with its flavour but is also really easy to make.
Serves 2:
Ingredients:
Very generous glug of olive oil (about 1/4 cup)
6 anchovy fillets finely chopped
1 small red onion finely chopped
4 garlic cloves finely chopped
1tbsp capers finely chopped
handful fresh basil
2 servings of spaghetti (about 250g dried)
1 can cherry tomatoes or 1 punnet of cherry tomatoes
salt and pepper to taste
Method:
Cook the pasta to packet instructions
Fry up the onion, garlic and anchovies in olive oil for a few minutes until golden and soft
Add the tomatoes and capers and leave to simmer on a low heat until the pasta is cooked
Finely chop the basil and add the sauce along with 1 ladle of the pasta water and the pasta
Mix together, serve and top with a drizzle of olive oil and more basil