Spaghetti Puttanesca

September 2nd, 2008

Ah, the holy trinity of capers, olives and anchovies, they go so well together. You can’t really beat a puttanesca, I used fresh tomatoes in this recipe, but that’s mostly because we had lots. I think this is perfectly fine with chopped tomatoes. The intensity of flavour in the anchovy, capers and olives see to that.

I’ve included a recipe here, but once you made it once, you’ll never the recipe again, its so easy. Just fry onions with garlic, chilli and anchovies, (I love anchovies so use loads), add the tomatoes, simmer for 10-15 mins until the sauce is thick, then add some capers and chopped black olives. done! I had mine with parsley, but you could have basil or nothing. Cheese is somewhat unorthodox but also good with this.

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One Response to “Spaghetti Puttanesca”

  1. Snap, we had that for dinner last night!

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