Spaghetti alla Puttanesca

Method

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1. Put the olive oil and anchovies in a cold wide pan and set it over a low heat.

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2. Cook 3 minutes, pressing the anchovies with a wooden spoon until they dissolve completely into the oil.

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3. Add the garlic and chilli flakes and cook 90 seconds, until the garlic is pale gold.

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4. Add the olives and capers and cook 1 minute.

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5. Stir in the tomato purée, then the tinned tomatoes.

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6. Simmer briskly for 15 minutes, until the sauce thickens and darkens.

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7. Meanwhile boil the spaghetti in well-salted water until al dente, reserving a mugful of the water.

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8. Drain the pasta and add it to the sauce with 4 tbsp of the cooking water.

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9. Toss over the heat for 1 minute, until the sauce clings.

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10. Stir in the parsley and pepper, taste for salt, and serve.

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Chef’s Tips

• Start the anchovies in cold oil so they melt rather than fry.
• No salt until the end.
• Toss the pasta in the sauce, never sauce on top.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• A green salad
• Crusty bread
• A robust red

Storage & Reheating

The sauce keeps 4 days refrigerated and freezes 3 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.