Spaghetti puttanesca

April 25, 2011

Another ’30 Minute Meal’ from Jamie Oliver, this puttanesca sauce is great because you can vary it to your liking or if you haven’t certain ingredients in your store cupboard.

Serves 4


500g dried spaghetti
1 x 225g tin of tuna in olive oil
1 x 30g tin of anchovies in olive oil
2 cloves of garlic
1 tbs capers, drained
1-2 fresh red chillies
1 700g jar of passata or 2 400g tins of tomatoes
a small bunch of fresh flat leaf parsley
handful of pitted black olives
ground cinnamon
1 lemon


Place a large frying pan on a low heat and fill a saucepan with the boiled water and a pinch of salt.

Put the spaghetti into the saucepan and cook it according to the instructions on the packet. Pour the oil from the tuna into the frying pan, keeping the tuna in the tin. Crush in 2 unpeeled cloves of garlic and add the capers, anchovies and their oil.

Finely chop the chillies and parsley stalks and add them to the pan.

Roughly chop the parsley leaves and put them to one side. Cook for 2 minutes, stirring well, then add the tuna, breaking it up as you go and the black olives. Stir in a large pinch of ground cinnamon and the passata or tinned tomatoes.

Once the pasta is cooked, drain it and reserve some of the water. Add the pasta to the frying pan, then squeeze over the juice of a lemon, drizzle with extra virgin olive oil and add most of the parsley, mixing well. If the sauce feels very thick add some of the reserved spaghetti water to loosen it up. Pour the spaghetti into a large bowl and finish with the remaining parsley.


One Response to “Spaghetti puttanesca”

  1. Michael Says:

    Yummy. Cooked up last night and lots of smiling faces around the table. Beats boring old Spag Bog. This one goes straight to the laminator!

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