Name: Spaghetti Putanesca
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: italian
Ingredients: 500 g spaghetti; 4 cloves garlic quartered; 5 anchovy fillet; 440 g canned crushed tomatoes; 12 black olives; 2 tbs parsley; 2 tbs capers; 1 chilli sliced; 1/2 tsp sea salt; 3 tbs olive oil

by Blade Last updated on 07/24/2019

Super fast authentic sauce, this takes as long as the pasta takes to cook yet has the flavours of Napoli! - Blade

Ingredients

500 g spaghetti
4 cloves garlic quartered
5 anchovy fillet
440 g canned crushed tomatoes
12 black olives
2 tbs parsley
2 tbs capers
1 chilli sliced
1/2 tsp sea salt
3 tbs olive oil

Method

Step 1

Boil heavily salted water for pasta.
Step 2

In a wok or large frypan, pour oil and fry garlic until it just starts to change colour, don't let it brown, add anchovies and mash quickly with the back of a fork. Turn heat to high.
Step 3

Add tomato, olives, capers and chilli and stir well for 10 minutes, check pasta.
Step 4

Add parsley, drain pasta and add to wok and toss well.
Step 5

Serve, garnish with olives and capers.

Equipment

1 wok

Recipe Notes

from Australia’s Best Recipes team

This is never served with cheese. It is reputed to have been created by Napoli's ladies of the night who were very busy, and snatched this quick delicious meal between customers! True! Use spaghetti or spaghettini, cans crushed tomatoes or 700mL passata, black pipped olives and Italian parsley. Quarter garlic longways.