Spaghetti alla puttanesca
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Nina Parker serves up her vibrant spaghetti alla puttanesca recipe, inspired by the classic version whipped up by Sandro Petti on the island of Ischia in the 1950s. She serves the puttanesca sauce with wholegrain spelt spaghetti for a toothsome twist.
Ingredients
Spaghetti alla puttanesca
- 7 anchovy fillets , (in extra virgin olive oil) chopped, plus 4 tbsp of the anchovy oil
- 4 garlic cloves, diced
- 1/2 red chilli, deseeded and chopped, plus extra if you like more heat
- 80g of black olives, half chopped, half left whole
- 80g of green olives, half chopped, half left whole
- 2 tbsp of capers
- 8 cherry tomatoes, halved
- 400g of tinned plum tomatoes
- dry white wine, 1/2 a glass
- 1 bunch of basil , roughly chopped
- 1 unwaxed lemon , zested finely and juiced
- 1 tbsp of balsamic vinegar, aged
- 160g of wholegrain spelt spaghetti , dried
- sea salt
- freshly ground black pepper
Method
1
To begin, place the oil reserved from the anchovies in a large pan and place over a medium heat. Once hot, cook the garlic and chilli in the oil for 2 minutes
2
Add the olives, capers, cherry tomatoes, anchovies and white wine to the pan, stir well and cook for 5–6 minutes
3
After this time, stir in the tinned tomatoes and bring to the boil. Simmer for approximately 10 minutes
4
Taste the sauce to check the seasoning, then stir in more chilli, the balsamic vinegar, and salt and pepper if required
5
Cook the spaghetti according to packet instructions. Once cooked, drain the spaghetti, reserving a ladleful of the pasta water
6
Add the pasta water to the sauce to loosen it slightly, then stir in the lemon zest, lemon juice and basil. Stir in the spaghetti so everything is coated in the sauce
7
Serve immediately, either on 1 serving platter or on 2 plates
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Spaghetti alla puttanesca
