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Spaghetti Puttanesca

Salty, briny olives, capers, rich gutsy tomatoes, and spicy chilli pack a punch in this quick and easy pasta dish.
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Servings: 4
Ingredients Method

Ingredients
  

  • olive oil
  • 1 red chilli, seeded and finely chopped
  • 1 brown onion, peeled and finely chopped
  • 1 red capsicum, seeded and finely chopped
  • 4 cloves of garlic, peeled and finely chopped
  • 2 x 400 g tins crushed tomatoes
  • salt
  • 400 g spaghetti
  • 3 tbsp black pitted olives, chopped
  • 1 tbsp capers, drained and chopped
  • 1 handful fresh flat leaf parsley leaves, chopped
  • freshly ground black pepper
  • Parmesan cheese, grated, for serving
  • Dried chilli flakes, for serving (optional)

Method
 

  1. Splash some olive oil into a heavy-based frypan and add the chilli, onion, and capsicum. Cook over medium-high heat until the onion and capsicum are tender, then add the garlic and cook another minute, stirring often
  2. Pour in the tinned tomatoes and a pinch of salt and stir to combine. Bring to a boil, then reduce heat and simmer for 30 minutes.
  3. When the sauce is almost ready, cook the spaghetti in a pot of boiling salted water until al dente. Drain, reserving ΒΌ cup cooking water. Add the spaghetti to the pan with the olives, capers, parsley, and a grinding of black pepper and toss to combine. Add a little cooking water if the mixture seems dry and toss again.
  4. Serve with grated Parmesan and chilli flakes if desired.