Spaghetti alla Puttanesca | Taralinga Estate
Serves 2
Ingredients
2 tbsp Taralinga Estate Olive Oil
250g spaghetti
2 garlic cloves, minced
3 anchovy fillets
1 red chilli, finely sliced
20g cappers
40g kalamata olives
1x 400g tinned tomatoes
1 handful parsley, finely chopped
Method
- Bring a pot of salted water to a boil. Add spaghetti and cook until it's just under al dente.
- Heat olive oil in a pan over medium heat. Add minced garlic and anchovies. Use a wooden spoon to encourage the anchovies to melt and break down.
- Add sliced chili, capers, olives, and tinned tomatoes to the pan. Bring to a boil, then cover and reduce to a simmer for 10-15 minutes to thicken slightly.
- When the spaghetti is just under al dente, transfer it to the sauce along with approximately ⅓ cup of pasta water. Increase heat to medium and cook for another 2-3 minutes, or until the pasta is cooked and the sauce coats the pasta, becoming glossy.
- Add chopped parsley, toss to combine, drizzle with more olive oil and serve.
