Gennaro’s spaghetti alla puttanesca

Name: Gennaro’s spaghetti alla puttanesca
Total time: 15 min
Yield: 4
Cuisine: italian
Ingredients: 4 cloves of garlic; 1 small handful of black olives (stone in); 2 handfuls very ripe cherry tomatoes; 2 fresh red chillies; ½ a bunch of fresh basil (15g); 400 g dried spaghetti; olive oil; 3 anchovy fillets; Parmesan cheese

Garlic, chilli, olives, tomatoes, anchovies, basil

“This beautiful, punchy, authentic pasta can be rustled up in no time! ”

Serves 4

Cooks In15 minutes

DifficultySuper easy

Italian Tomato Healthy meals Mains Pasta & risotto Healthy dinner ideas

Nutrition per serving

Calories 457 23%
Fat 10g 14%
Saturates 1.3g 7%
Sugars 1.4g 2%
Protein 15.7g 31%
Carbs 74.7g 29%

Of an adult's reference intake

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By Gennaro Contaldo

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Ingredients

4 cloves of garlic
1 small handful of black olives , (stone in)
2 handfuls very ripe cherry tomatoes
2 fresh red chillies
½ a bunch of fresh basil , (15g)
400 g dried spaghetti
olive oil
3 anchovy fillets
Parmesan cheese

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By Gennaro Contaldo

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Method

Bring a large pan of salted water to the boil. Meanwhile, peel and finely slice the garlic, destone the olives, and halve the cherry tomatoes. Slice the chillies and pick the basil leaves.
Add the spaghetti to the pan of boiling salted water and cook according to the packet instructions.
Place a large frying pan over a medium–high heat, drizzle in a good lug of olive oil, add the garlic and chilli, then tear in the anchovies and olives and stir for 2 minutes, or until the garlic starts to turn golden and the anchovies melt into the base.
Add the cherry tomatoes, a good splash of pasta water and cover with a lid. Cook for 3 to 4 minutes, or until the cherry tomatoes start to cook down slightly.
Drain the pasta, reserving a cupful of cooking water. Add the basil to the sauce along with the pasta and a splash of the reserved cooking water, to loosen.
Have a taste and season, if needed. Transfer to a serving platter and top with a good shaving of fresh Parmesan.