Moley
Spaghetti Puttanesca
Publication date: September 19, 2024
Puttanesca sauce originated in Naples. It is made from tomatoes, black olives, capers, anchovies, onions, garlic, and herbs. This dish is rich & filling and ready in around 20 minutes
by robot: 21 min
1 person
12 ingredients
Nutrition Facts
Calories
388
kcal
Protein
39
g
Carbohydrate
155
g
Carbohydrate - of which sugars
6.95
g
Fat
29
g
Fat - of which saturates
4.72
g
Fibre
14
g
Sodium
2.11
g
How to Cook
-
0:00Turn the hob on to a medium temperature and pour the oil into a medium sized pot
-
2:08Add the garlic, olives, capers, anchovies & chillies and cook for a few minutes until softening, stirring occasionally.
-
7:05Turn the pasta water on to a high temperature to bring to the boil.
-
7:16Stir the passata into sauce.
Add the salt to the pasta water, then turn the sauce down to a medium/low temperature. -
9:55Stir the sauce, then turn the hob down to a low temperature setting.
-
13:56Place the pasta basket in the boiling water and tip the spaghetti into the basket. Allow the water to start boiling again, then turn the pasta water temperature down slightly to a rolling boil.
-
15:17Stir the spaghetti to make sure it is submerged in the water, the stir the sauce while the spaghetti is cooking.
-
17:27After the spaghetti has been cooking for around 2.5 minutes, turn the hob off.
-
17:41Drain the spaghetti, tip into the sauce. Tip the parsley into the sauce and stir well to combine everything. Serve immediately.
Ingredients
Minced Garlic
22
g
Thinly Sliced Black Olives
70
g
Roughly chopped Capers
30
g
Whole Anchovies
18
g
Chilli Flakes
1.5
g
Passata
150
g
Water
1700
g
Tomato Puree
30
g
Maldon Sea Salt
29
g
Spaghetti (Fresh)
250
g
Chiffonade Parlsey
15
g
Olive Oil
10
g
Equipments
Medium Pot (Left)
Medium Pot (Right)
Slotted Spatula (KA)
Mesh basket Kitchen Craft
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