HomeLifestyleFood & RecipesTomatoes with a twist! Spaghetti with tomato puttanesca

Tomatoes with a twist! Spaghetti with tomato puttanesca

Tomatoes with a twist! Spaghetti with tomato puttanesca

Five deliciously different ways to transform summer’s savoury fruit into the star of your meals

This delicious spaghetti with tomato puttanesca is best served with parsley sprinkled on top (pictured)

Serves 4

  • 2tbsp olive oil
  • 1 onion, peeled and diced 
  • 2 cloves of garlic, peeled and crushed
  • 500g (1lb 2oz) plum or large vine tomatoes, chopped
  • 300g (10½oz) spaghetti
  • 2tbsp tomato purée
  • 6 anchovy fillets, chopped
  • 2tbsp capers
  • 100g (3½oz) green and black olives, chopped
  • 1tsp dried chilli flakes
  • 2tbsp chopped parsley

Heat the olive oil in a large pan and fry the onion over medium heat for 5 minutes, or until transparent but not browned. Add the crushed garlic and chopped tomatoes and cook for 5 minutes, or until the tomatoes have cooked to a pulp. 

Meanwhile, cook the spaghetti in a pan of lightly salted boiling water for 10 minutes. Add the tomato purée to the cooked tomatoes. Purée the mixture with a hand blender or in a food processor. 

Return to the pan, add the anchovies, capers, olives and chilli flakes and bring to the boil. Reduce the heat and simmer for 5 minutes. Drain the pasta and add to the sauce. Stir, then serve sprinkled with parsley.

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