Pasta from the pantry. A quick sauce. It's a no-brainer for a midweek meal. The beauty of puttanesca, a sauce from Italy's Campania region, is in its sharp, punchy flavours, which take a simple tomato pasta sauce to a whole new level.
- 400 gm dried spaghetti
- 2 tbsp olive oil
- 2 garlic cloves, thinly sliced
- 1 tbsp rosemary, finely chopped
- 8 anchovy fillets, finely chopped
- 12 black olives, pitted and torn into halves
- 2 tbsp capers in vinegar, rinsed and drained
- 700 ml tomato passata
- Finely grated parmesan, to serve
- 1Cook spaghetti in a large saucepan of boiling salted water until al dente (8-10 minutes). Drain, reserving pasta water.
- 2Meanwhile, heat oil in a saucepan over medium heat. Add garlic and stir until fragrant (10-20 seconds). Add rosemary and anchovy, stir for 1 minute, then add olives and capers, and stir until fragrant and combined (20 seconds). Add passata, bring to a simmer, then simmer to bring flavours together (1 minute). Add spaghetti and toss to combine, loosening the sauce with a little pasta water if needed. Serve topped with parmesan.