Recipe: Spaghetti puttanesca

Last updated 05:00 19/06/2013
pasta
MARINA OLIPHANT/Fairfax Aus
PUTTANESCA: The name of this dish translates to "prostitute's-style spaghetti", so many believe it was first created in a Naples brothel.

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This homestyle sauce, made with pantry staples, has its origins in Naples.

NEED TO KNOW

Main ingredient Pasta
Type of dish Pasta
Course Dinner
Cooking time <30 min
Serves/makes 4
Special options Low fat

1 tbsp olive oil, plus extra
1 brown onion, diced
1 red chilli, deseeded and chopped
4 anchovy fillets, chopped
400g tin chopped tomatoes
200ml tomato passata
200ml water
1 tbsp small salted capers, rinsed
1/2 cup sun-dried or semi-dried tomatoes
2 tbsp small black olives
500g dried spaghetti
Sea salt and black pepper
Freshly grated parmesan cheese

1. Heat oil in a frying pan and saute onion.

2. Add chilli, anchovies, tomatoes, passata, water, capers, sun-dried tomatoes and olives and cook over a medium heat for 15 minutes, stirring occasionally.

3. Cook pasta in a pot of boiling salted water until al dente. Drain, reserving half a cup of pasta water.

4. Add salt, pepper and a glug of olive oil to the sauce. Lighten with a little pasta water, if needed. Add pasta and toss. Serve with parmesan.

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