Name: Spaghetti alla puttanesca
Yield: 4
Ingredients: 400 gm dried spaghetti; 2 tbsp olive oil; 2 garlic cloves, thinly sliced; 1 tbsp rosemary, finely chopped; 8 anchovy fillets, finely chopped; 12 black olives, pitted and torn into halves; 2 tbsp capers in vinegar, rinsed and drained; 700 ml tomato passata; Finely grated parmesan, to serve

Pasta from the pantry. A quick sauce. It’s a no-brainer for a midweek meal. The beauty of puttanesca, a sauce from Italy’s Campania region, is in its sharp, punchy flavours, which take a simple tomato pasta sauce to a whole new level.

Ingredients

400 gm dried spaghetti

2 tbsp olive oil

2 garlic cloves, thinly sliced

1 tbsp rosemary, finely chopped

8 anchovy fillets, finely chopped

12 black olives, pitted and torn into halves

2 tbsp capers in vinegar, rinsed and drained

700 ml tomato passata

Finely grated parmesan, to serve

Method

1.Cook spaghetti in a large saucepan of boiling salted water until al dente (8-10 minutes). Drain, reserving pasta water.

2.Meanwhile, heat oil in a saucepan over medium heat. Add garlic and stir until fragrant (10-20 seconds). Add rosemary and anchovy, stir for 1 minute, then add olives and capers, and stir until fragrant and combined (20 seconds). Add passata, bring to a simmer, then simmer to bring flavours together (1 minute). Add spaghetti and toss to combine, loosening the sauce with a little pasta water if needed. Serve topped with parmesan.

Recipe / styling by Lisa Featherby

Styling by Kerrie-Ann Jones

Ingredients

Method

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