Cart 0 items: $0.00

Spaghetti Puttanesca

Spaghetti Puttanesca
Recipe Date:
10 March 2018
Serving Size:
Cook Time:
  • 320 g spaghetti
  • 2 garlic cloves, peeled and flattened
  • 2 tablespoons capers, rinsed and drained
  • 8 anchovy fillets, chopped
  • 500 ml passata (tomato purée)
  • 2 teaspoons chilli flakes, or to taste
  • 4 tablespoons JOSEPH Extra Virgin Olive Oil
  • 20 black olives, pitted and halved

Bring a pot of water to boil and salt it. 

Heat four tablespoons of JOSEPH Olive Oil in a pan over medium-heat.

Add squashed garlic to pan and stir for one minute before adding chilli flakes.

Add anchovies and stir until the anchovies have melted - it should take about four minutes.

Add capers, olives and passata (tomato purée) to pan and cook for a further five minutes.

Cook pasta in pot of boiling water until al dente. 

Drain pasta and toss with sauce.

Add salt and pepper to taste.

Serve with grated parmesan and a drizzle of JOSEPH Extra Virgin Olive Oil!