Waitrose and Partners
Spaghetti Puttanesca

Spaghetti Puttanesca

This fresh and punchy pasta dish is perfect all year round. A warming delight in winter, or a fresh and vibrant dish in summer. A must try recipe!

4 out of 5 stars(1) Rate this recipe
  • Serves2
  • CourseMain meal
  • Prepare5 mins
  • Cook10 mins
  • Total time15 mins

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Ingredients

  • 150g De Cecco Spaghetti
  • 1 tbsp Waitrose & Partners Unfiltered Extra Virgin Olive Oil, plus extra to serve
  • 2 garlic cloves, thinly sliced
  • 4 Waitrose & Partners Anchovy Fillets in Extra Virgin Olive Oil
  • 1 tbsp essential Waitrose Tomato Puree
  • 400g can chopped tomatoes
  • 10 Gaea Pitted Kalamata Olives, torn in half
  • 1 handful Cooks’ Ingredients Basil from a medium pot, plus extra leaves to serve
  • 2 tsp Cooks’ Ingredients Nonpareille Capers, drained

Method

  1. Bring a large pan of water to the boil and cook the pasta according to pack instructions. Meanwhile, in a wide pan, gently heat the olive oil, garlic and anchovies. Sizzle gently for 2 minutes, encouraging the anchovies to melt into the oil with a few stirs, then add the tomato purée and cook for 1 minute until it turns a burnished, golden red.

  2. Add the tomatoes and olives, partially cover, and turn up the heat. Bubble hard for 5 minutes until the sauce has thickened and is rich and tasty.

  3. When ready, drain the pasta, reserving a cup of the cooking water. Add the pasta to the sauce with 2 tbsp reserved water and mix well. Season, then toss a handful of the basil into the pan. Divide between plates then finish with the capers, extra basil and a drizzle of oil.

Cook’s tip

For a slight kick, add a pinch of Cooks’ Ingredients Organic Hot Chilli Flakes to the pan as you soften the garlic and anchovies.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,875kJ/ 466kcals

Fat

15.9g

Saturated Fat

2.3g

Carbohydrates

63.6g

Sugars

9.8g

Fibre

6g

Protein

14.2g

Salt

1.53g

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Overall rating (4/5)

4 out of 5 stars1 rating