Spaghetti Puttanesca (aka Tart’s Spaghetti)Course: MainCuisine: ItalianDifficulty: Quick and easy
When I have very little in the fridge and supper needs to be cooked, I turn to my storecupboard because the majority of ingredients are there for Tart’s Spaghetti. This fiery Italian dish originated, so it is told, as a cheap dish that the working girls of Naples could knock up quickly between ‘tricks’.
2 tbsp olive oil
Red onion, finely chopped
2 garlic cloves, crushed
400g can chopped tomatoes
Tin anchovy fillets (drained)
Handful pitted black olives
2 tbsp capers, drained
300g dried spaghetti
Handful fresh parsley chopped (optional)
Red chilli, seeds/pith removed and finely sliced
- Heat the oil in a large deep frying pan over a medium heat. Add the onion and a pinch of salt (stops onions burning) and fry until soft (5 – 10 mins) Add the chilli and garlic and cook for another minute or so.
- Stir in the tomatoes, anchovies, olives and capers. Cook for 10 mins.
- Boil a kettle of water. Cook the spaghetti for about 10 mins (check pack instructions) until al dente, then drain and toss with the sauce. Sprinkle over parsley if liked and serve in warmed bowls.