Weeknight Spaghetti Puttanesca

⏱ 30 min · Serves 4

A punchy, salty-sweet tangle of spaghetti with olives, capers and anchovy melted into garlicky tomatoes. It's the pantry hero that tastes like it simmered all afternoon but comes together in the time it takes the pasta to cook.

Per serving: 610 kcal · 16.0g protein · 78.0g carbs · 24.0g fat

Ingredients

• 400g spaghetti
• 4 tbsp extra virgin olive oil
• 6 anchovy fillets in oil, drained
• 4 garlic cloves, thinly sliced
• 1/2 tsp dried chilli flakes (more if you like heat)
• 1 tbsp tomato puree
• 400g tin chopped tomatoes
• 120g pitted Kalamata olives, roughly torn
• 2 tbsp capers, drained and rinsed
• 1/2 tsp dried oregano
• Small bunch flat-leaf parsley, chopped
• Salt and black pepper
• Optional: grated Pecorino, to serve

Method

1. Bring a large pan of well-salted water to the boil and cook the spaghetti until just shy of al dente, about 1 minute less than the packet says. Reserve a mugful of pasta water before draining.
2. Meanwhile, warm the olive oil in a wide frying pan over medium-low heat. Add the anchovies and stir for 1-2 minutes until they dissolve into the oil.
3. Add the garlic and chilli flakes and cook gently for 1 minute until fragrant but not browned.
4. Stir in the tomato puree and cook for 30 seconds, then tip in the chopped tomatoes, olives, capers and oregano. Season with pepper (go easy on salt).
5. Simmer for 10-12 minutes, stirring now and then, until the sauce is thick and glossy.
6. Add the drained spaghetti to the pan with a good splash of pasta water. Toss over medium heat for 1-2 minutes until every strand is coated and the sauce clings.
7. Stir through most of the parsley, taste and adjust seasoning. Serve at once with the remaining parsley, a drizzle of olive oil and Pecorino if you like.