- 450g Dried Spaghetti
- 50g Anchovies Fillets (minced, oil in can reserved)
- 350g Cherry Tomatoes (cut in half lengthwise)
- 75g Black Olives (pitted and sliced)
- 100ml Capers (drained)
- 1 Bunch Basil (washed, and chopped)
- 1 Bunch Parsley (washed, and chopped)
- 2 Garlic Cloves (peeled, and minced)
- 2 Chili Peppers (trimmed, deseeded and chopped)
- Olive Oil
- Fill a large pot with water, add a generous amount of sea salt and heat under high heat until rapidly boiling.
- Add your dried spaghetti noodles into your pot with boiling water and cook until al dente.
- Meanwhile while the pasta is cooking, heat a large non-stick saute pan under medium high heat. When hot, add your reserved anchovies oil, anchovies, garlic and chili peppers and cook for 1-2mins until fragrant.
- Add half your cherry tomatoes to the pan and cook for 3-4mins until the tomatoes have broken down. When your cherry tomatoes have cooked and broken down, add your capers and cook for 1min.
- Add a ladle or two of the water used to cook the pasta into the pan with the cooked tomatoes, capers, anchovies, garlic and chili in order to loosen the mixture up. Add your cooked spaghetti noodles to the pan and toss through.
- Remove your pasta from the pan and into a large bowl and set aside.
- Using the same pan used to cook your other ingredients, heat under high heat. When the pan is piping hot, add olive oil to the pan followed by your remaining cherry tomatoes and sliced olives. Cook for 1-2mins until heated through.
- Add your tomato and olive garnish to your reserved pasta, followed by your parsley and basil and toss until well combined and place your pasta into a large serving dish or bowl.
- This is a nice pasta dish to serve during the summer when tomatoes, and fresh herbs are in season and good quality. It’s also quick and convenient due to many of the ingredients being common pantry staples in many peoples homes.
- You can substitute the Cherry Tomatoes with Roma Tomatoes if Cherry Tomatoes aren’t available or very good quality. For the Roma Tomatoes, quarter them length ways, remove the core and diced the flesh into small dice. Save the diced flesh for the garnish, and use the core for your tomato, caper, anchovies, garlic and chili emulsion in Step 3.
- You can also substitute the fresh chili pepper with dried. Use 1-2tbsp of dried chili peppers, depending upon how spicy you like your pasta.
- It’s important to add your parsley and basil at the last minute in order for them to retain their freshness and fragrance.
One thought on “Spaghetti with Anchovies, Tomatoes, Olives and Basil (Spaghetti Puttanesca)”
Nice ! I like the way anchovies are used .