Spaghetti in a bold sauce of tomatoes, garlic, anchovies, chilli, black olives and capers, finished with parsley. Serves 2.
2,000ml
1tbsp
2tbsp
2clove
pitted50g
3piece
0.5tsp
1 tin400g
drained1tbsp
200g
10g| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 2,000ml | — | — | |
| 2 | | 1tbsp | — | — | |
| 3 | | 2tbsp | — | — | |
| 4 | | 2clove | — | — | |
| 5 | | 50g | pitted | — | |
| 6 | | 3piece | — | — | |
| 7 | | 0.5tsp | — | — | |
| 8 | | 400g | 1 tin | — | |
| 9 | | 1tbsp | drained | — | |
| 10 | | 200g | — | — | |
| 11 | | 10g | — | — |
Pour 2 litres of water into the large saucepan.
Water · 2,000 ml
Bring to the boil over a high heat.
Add the salt.
Salt · 1 tbspPour the olive oil into the large frying pan.
Extra-virgin olive oil · 2 tbsp
Lay the garlic cloves on the chopping board.
Garlic · 2 clove
Crush each clove lightly with the flat of the knife and pull off the skin.
Lay the olives on the board.
Black olives · 50 gFry the garlic over a medium heat for about 1 minute, stirring, until just golden.
Add the anchovies and stir until they melt into the oil.
Anchovy fillets in oil · 3 pieceAdd the chilli flakes.
Chilli flakes · 0.5 tspAdd the tomatoes.
Tinned chopped tomatoes · 400 gAdd the capers.
Capers · 1 tbspSimmer for about 10 minutes, stirring now and then, until thick.
Add the spaghetti.
Spaghetti · 200 gBoil for about 9 minutes, stirring now and then with the tongs, until just tender.
Lift the spaghetti into the sauce with the tongs, leaving the water behind.
Toss for 1 minute, until every strand is coated.
Lay the parsley on the board.
Flat-leaf parsley · 10 g| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 2,000 ml | | Pour 2 litres of water into the large saucepan.⏱ 15sResultWater |
| 2 | — | | Bring to the boil over a high heat.⏱ 10 minResultBoiling water |
| 3 | 1 tbsp | | Add the salt.⏱ 5sResultBoiling salted water |
| 4 | 2 tbsp | | Pour the olive oil into the large frying pan.⏱ 10sResultExtra-virgin olive oil |
| 5 | 2 clove | | Lay the garlic cloves on the chopping board.⏱ 5sResultGarlic |
| 6 | Garlicstep 5 | | Crush each clove lightly with the flat of the knife and pull off the skin.⏱ 40sResultPeeled garlic cloves |
| 7 | Peeled garlic clovesstep 6 | | Slice them thinly.⏱ 40sResultThinly sliced garlic |
| 8 | Thinly sliced garlicstep 7 | | Put the garlic in the pan.⏱ 10sResultGarlic in oil |
| 9 | 50 g | | Lay the olives on the board.⏱ 5sResultBlack olives |
| 10 | Black olivesstep 9 | | Chop them roughly.⏱ 40sResultChopped olivesused in step 15 |
| 11 | — | | Fry the garlic over a medium heat for about 1 minute, stirring, until just golden.⏱ 1 minResultGolden garlic |
| 12 | 3 piece | | Add the anchovies and stir until they melt into the oil.⏱ 1 minResultGarlic and melted anchovy |
| 13 | 0.5 tsp | | Add the chilli flakes.⏱ 5sResultAnchovy and chilli oil |
| 14 | 400 g | | Add the tomatoes.⏱ 10sResultPuttanesca base |
| 15 | Chopped olivesstep 10 | | Add the olives.⏱ 10sResultTomatoes and olives |
| 16 | 1 tbsp | | Add the capers.⏱ 5sResultPuttanesca sauce to simmer |
| 17 | — | | Simmer for about 10 minutes, stirring now and then, until thick.⏱ 10 minResultThick puttanesca sauce |
| 18 | 200 g | | Add the spaghetti.⏱ 15sResultSpaghetti to boil |
| 19 | — | | Boil for about 9 minutes, stirring now and then with the tongs, until just tender.⏱ 9 minResultCooked spaghetti |
| 20 | Cooked spaghettistep 19 | | Lift the spaghetti into the sauce with the tongs, leaving the water behind.⏱ 30sResultSpaghetti and sauce |
| 21 | — | | Toss for 1 minute, until every strand is coated.⏱ 1 minResultTossed puttanescaused in step 24 |
| 22 | 10 g | | Lay the parsley on the board.⏱ 5sResultFlat-leaf parsley |
| 23 | Flat-leaf parsleystep 22 | | Chop the leaves roughly.⏱ 30sResultRoughly chopped parsleyused in step 25 |
| Total Time | 24 min | ||
| Nutrient | Per serving |
|---|---|
| 576kcal | |
| 17g | |
| 20g | |
| 3g | |
| 93g | |
| 5g | |
| 9g | |
| 4,177mg |
Spaghetti in a bold sauce of tomatoes, garlic, anchovies, chilli, black olives and capers, finished with parsley. Serves 2.
What you’ll doYou will fry sliced garlic, melt anchovies and chilli into the oil, simmer tomatoes with olives and capers into a thick sauce, then toss the spaghetti through it and finish with parsley.
