Spaghetti puttanesca

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• laura

  11 January 2009

  laura rated this recipe

  

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• Sarita

  11 January 2009

  Sarita rated this recipe

  

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• Salma's Book

  15 January 2009

  Salma's Book commented on this recipe

  yep that pretty much the recipe i have used for the last 20 years, except for one thing. I infuse chilli falkes and and use the oil, I also always chope the capers roughly and wash them. I have a problem with ingredients that can be over powering when bitten in too...........

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• flubbles1982

  19 January 2009

  flubbles1982 rated and commented on this recipe

  

  This is delicious, I didn't use the anchovies and I substituted the green olives for black olives because I prefer these. Cannot wait to cook this again!

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• Rebecca

  31 January 2009

  Rebecca rated this recipe

  

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• Andrew

  19 February 2009

  Andrew rated and commented on this recipe

  

  This is such a quick and easy dish to make and tastes great. I tweaked it a bit and left out the capers as I'm not too keen on them and put soem mushrooms in.

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• KatieG

  11 March 2009

  KatieG rated and commented on this recipe

  

  Lovely simple dish - used a fair amount of fresh chilli which gave it an extra kick, but didn't try it on the children that way!

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• Littlemisslucky

  31 March 2009

  Littlemisslucky rated this recipe

  

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• Adele

  02 April 2009

  Adele rated and commented on this recipe

  

  Very nice but incredibly salty. This might be because of the anchovies I used, they came out in a lump from the jar so more than 2 might have been added. Will be more careful next time.

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• Andrew

  17 April 2009

  Andrew commented on this recipe

  I've made this several times and love it but I'm not overly fond of capers so leave them out. A very quick favourite

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• alija

  25 August 2009

  alija rated and commented on this recipe

  

  Brilliant! so easy and very tasty, as long as you don't mind the taste of tinned tomatoes.

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• Miss G

  03 September 2009

  Miss G rated and commented on this recipe

  

  My partner made this for me tonight and we both really enjoyed it. Authentic, rustic flavours. My partner added a splash of white wine and some basil. This will be made again and again in our house. Truly lovely dish.

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• njwilson121

  18 November 2009

  njwilson121 commented on this recipe

  This is a lovely, easy recipe which I make often. One amendment I make is to use a small can of green olives stuffed with anchovies, instead of anchovies and olives seperately. I also use fresh chillis, because I've got a glut of them from a friends garden in the fridge at the moment! After a long day at work, or after I have forgotten to defrost something, I always have these ingredients at hand. Recommended!

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• njwilson121

  18 November 2009

  njwilson121 rated and commented on this recipe

  

  Oops! Forgot to rate!

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• punk16

  19 December 2009

  punk16 commented on this recipe

  i forgot to add the olives and anchovies so it came out a bit bland. i would never make this again!

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• Mummy Batten

  12 January 2010

  Mummy Batten rated this recipe

  

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• Sumooky

  14 January 2010

  Sumooky rated this recipe

  

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• Anne Chovy

  22 July 2010

  Anne Chovy rated and commented on this recipe

  

  I add a few more anchovies when I make this, which is fairly often. Usually use linguine instead of spaghetti. This is a great dish when you can't think what else to cook and don't have much fresh stuff in.

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• vickivale

  02 August 2010

  vickivale commented on this recipe

  Definitely increase the ingredients so you end up with more sauce. That's if you like to have a decent amount of pasta :)

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• Spike67

  18 August 2010

  Spike67 rated and commented on this recipe

  

  This is a very tasty dish. The only reason it isn't 5 stars is that, for me, it was a little too salty.

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Ingredients

• olive oil
• 2 garlic cloves , thinly sliced
• 400g chopped tomatoes , tin
• 1 tbsp capers , chopped if large
• 2 anchovies , drained and chopped
• handful pitted green olives , sliced
• large pinch dried chilli flakes
• 200g spaghetti
• small bunch flat-leaf parsley , roughly chopped

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Difficulty and servings

Serves 2

Easily doubled

Preparation and cooking times

Ready in 30 minutes

Ingredients

• olive oil
• 2 garlic cloves , thinly sliced
• 400g chopped tomatoes , tin
• 1 tbsp capers , chopped if large
• 2 anchovies , drained and chopped
• handful pitted green olives , sliced
• large pinch dried chilli flakes
• 200g spaghetti
• small bunch flat-leaf parsley , roughly chopped

Per serving

457 kcalories, protein 16.3g, carbohydrate 80.4g, fat 10.0 g, saturated fat 1.5g, fibre 5.9g, salt 2.33 g

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