Puttanesca pasta

Name: Puttanesca pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 1 tbsp olive oil; 2 red onions, thinly sliced; 4 clove/s cloves garlic, crushed; 400 g cans Essential Chopped Tomatoes; 2 tbsp tomato purée; 50 g can anchovies in oil; 70 g packet Crespo Pitted Green Olives With Chilli Peppers, roughly chopped; 350 g Essential Spaghetti; 25 g basil; Parmigiano Reggiano, grated, to serve (optional)

A classic for a reason, this almost completely storecupboard pasta will see you through many weeknight situations. The sauce makes a great base for cooking fish fillets too, if you fancy a change.

5 out of 5 stars(6) Rate this recipe

HealthyLow in saturated fat1 of your 5 a day

Serves4
CourseMain meal
Prepare10 mins
Cook20 mins
Total time30 mins

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1 tbsp olive oil
2 red onions, thinly sliced
4 clove/s cloves garlic, crushed
2 x 400g cans Essential Chopped Tomatoes
2 tbsp tomato purée
50g can anchovies in oil
70g packet Crespo Pitted Green Olives With Chilli Peppers, roughly chopped
350g Essential Spaghetti
25g basil
Parmigiano Reggiano, grated, to serve (optional)

Heat the oil in a saucepan and gently fry the onions for 5 minutes until lightly browned, adding the garlic for the last couple of minutes. Stir in the tomatoes and tomato purée and heat until simmering.
Roughly chop the anchovies, reserving the oil, and add both to the pan with the olives. Cook gently for 20 minutes until the sauce is thick and pulpy. Season.
Cook the pasta according to pack instructions. Reserve a cup of cooking water, then drain. Return the pasta to the pan and add the puttanesca sauce with a splash of the reserved water. Tear most of the basil into the pan, then stir well. Divide between 4 shallow bowls and serve, scattered with the remaining basil and some parmesan, if liked.

Cook’s tip

If you use plenty of anchovies in cooking, it’s more economical to buy a small jar instead. Use 30g of the fillets for this recipe and store the rest of the jar in the fridge.