One of the simplest yet most delicious dishes out there, spaghetti all puttanesca. Here I will show you how to make the traditional Neapolitan version of this popular sauce (vegetarian - no anchovies). Full recipe below...
INGREDIENTS:
Serves 4
1 tbsp olive Oil
4 cloves garlic (minced)
4 tsp / 40g capers (roughly chopped or kept whole if you prefer)
6 large tomatoes (peeled and roughly chopped) OR 600g of chopped tomatoes (if using this, add a pinch of sugar too)
75g black olives (cut in half)
1 cup pasta water saved
20g knob of butter 9make sure it is cold)
Salt and pepper
Parsley (chopped)
*Optional*
1 tbsp anchovies - if you are not looking to make it vegetarian then I would definitely recommend using them. Simply add them into the pan at the same time as the capers.
METHOD:
1. Add the olive oil into a pan over a medium-high heat. Add the garlic and fry for a few minutes. Add in the capers and tomatoes and cook over a medium heat until the tomatoes have fallen apart and softened, 15-20 minutes. With a potato masher, press down onto the tomatoes to break down any remaining large chunks.
2. Add the black olives, salt and pepper to taste and a cup of your pasta water. Mix and cook for a further few minutes. Take off the heat, add your cold butter and stir until fully melted and incorporated.
3. Serve ontop of spaghetti with a sprinkling of freshly chopped parsley. Enjoy!