Quick and easy spaghetti puttanesca
Italian Pasta Dish35 Mins
- 1 onion, diced
- 3 garlic cloves, finely chopped
- 3tbsp olive oil
- 800g chopped tomatoes
- 6 anchovy fillets, chopped
- 120g black olives, pitted and halved
- 900ml vegetable stock
- 350g spaghetti
- ½ tsp chilli flakes
Heat the oil in a large pan over a medium heat. Add the onion and fry until softened, around 7 minutes. Add the garlic, chilli powder, and anchovies and fry for another 2-3 minutes.
Add the chopped tomatoes and vegetable stock, stirring until the tomatoes are fully broken down and the ingredients combined. Then add the pasta and bring to the boil.
Lower the heat to a simmer and cook for 15 minutes, stirring regularly. The pasta should be nicely al dente and the sauce should have thickened.
Add the olives and garnish with plenty of black pepper before serving.