Spaghetti Puttanesca

Name: Spaghetti Puttanesca
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2
Ingredients: 150 g De Cecco Spaghetti; 1 tbsp Waitrose & Partners Unfiltered Extra Virgin Olive Oil, plus extra to serve; 2 garlic cloves, thinly sliced; 4 Waitrose & Partners Anchovy Fillets in Extra Virgin Olive Oil; 1 tbsp essential Waitrose Tomato Puree; 400 g can chopped tomatoes; 10 Gaea Pitted Kalamata Olives, torn in half; 1 handful Cooks’ Ingredients Basil from a medium pot, plus extra leaves to serve; 2 tsp Cooks’ Ingredients Nonpareille Capers, drained

This fresh and punchy pasta dish is perfect all year round. A warming delight in winter, or a fresh and vibrant dish in summer. A must try recipe!

4 out of 5 stars(1) Rate this recipe

Serves2
CourseMain meal
Prepare5 mins
Cook10 mins
Total time15 mins

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150g De Cecco Spaghetti
1 tbsp Waitrose & Partners Unfiltered Extra Virgin Olive Oil, plus extra to serve
2 garlic cloves, thinly sliced
4 Waitrose & Partners Anchovy Fillets in Extra Virgin Olive Oil
1 tbsp essential Waitrose Tomato Puree
400g can chopped tomatoes
10 Gaea Pitted Kalamata Olives, torn in half
1 handful Cooks’ Ingredients Basil from a medium pot, plus extra leaves to serve
2 tsp Cooks’ Ingredients Nonpareille Capers, drained

Bring a large pan of water to the boil and cook the pasta according to pack instructions. Meanwhile, in a wide pan, gently heat the olive oil, garlic and anchovies. Sizzle gently for 2 minutes, encouraging the anchovies to melt into the oil with a few stirs, then add the tomato purée and cook for 1 minute until it turns a burnished, golden red.
Add the tomatoes and olives, partially cover, and turn up the heat. Bubble hard for 5 minutes until the sauce has thickened and is rich and tasty.
When ready, drain the pasta, reserving a cup of the cooking water. Add the pasta to the sauce with 2 tbsp reserved water and mix well. Season, then toss a handful of the basil into the pan. Divide between plates then finish with the capers, extra basil and a drizzle of oil.