Spaghetti Puttanesca in 25 Minutes! |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This is a super quick version of the traditional Italian pasta dish. It is easy to cook & perfect for a midweek meal when you want something really tasty that wont keep you in the kitchen for hours! Ingredients:
2 tablespoons olive oil |
2 garlic cloves, minced |
1 red chile, desseded & finely chopped |
400 g chopped tomatoes |
50 g anchovies packed in oil (drained & chopped) |
350 g spaghetti |
100 g pitted black olives, drained & sliced |
1 tablespoon capers, drained |
6 basil leaves, shredded, plus extra |
basil leaves, for serving |
Directions:
1. Heat the oil in a pan add the garlic & cook over a low heat for 1-2 minutes. Add the chopped tomatoes & anchovies & simmer uncovered for 10 minutes - stir occasionally.
2. Meanwhile, heat a large pan of water until boiling. Boil the spaghetti uncovered for 10-11 minutes or until just tender.
3. Add the olives, capers & basil to the sauce & simmer for 4-5 minutes.
4. Drain the spaghetti well, toss with the sauce & serve garnished with basil leaves.
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