Jamie Oliver

Gennaro’s spaghetti alla puttanesca

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Gennaro’s spaghetti alla puttanesca

Serves 4
Cooks In15 minutes
DifficultySuper easy
Nutrition per serving
  • Calories
    457
    23%
  • Fat
    10g
    14%
  • Saturates
    1.3g
    7%
  • Protein
    15.7g
    35%
  • Carbs
    74.7g
    29%
  • Sugar
    1.4g
    2%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

Foodtube
Recipe From

Foodtube

Nutrition per serving
  • Calories
    457
    23%
  • Fat
    10g
    14%
  • Saturates
    1.3g
    7%
  • Protein
    15.7g
    35%
  • Carbs
    74.7g
    29%
  • Sugar
    1.4g
    2%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

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Ingredients

  • 400 g dried spaghetti
  • olive oil
  • 4 garlic cloves , peeled and finely sliced
  • 3 anchovy fillets , chopped
  • 2 fresh red chillies , sliced (seeds in)
  • a small handful of black olives , destoned
  • 2 handfuls very ripe cherry tomatoes , halved
  • a small bunch of fresh basil , leaves picked
  • Parmesan cheese , to serve
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Method

Bring a large pan of salted water to the boil, then add the spaghetti and cook according to packet instructions.

Meanwhile, place a large frying pan over a medium–high heat. Add a good lug of olive oil, followed by the garlic, anchovy and chilli. Tear in the 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.

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