No wonder puttanesca is such a popular pasta dish. It’s saucy, spicy, tasty and easy. Anchovies are a key ingredient in the tomato sauce. They lend a deep rich salty flavor that’s so satisfying and delicious. But if you’re not a fish fan, don’t be put off by the anchovies in this recipe. When they’re sautéed with onion and garlic and cooked as part of the sauce, the anchovy fillets melt completely without leaving any tell-tale fishiness, and their pungency turns into an umami-rich flavor.
Because we almost always have the ingredients on hand, this is one of the pasta dishes that we make most often. And because it’s so simple to toss together and super tasty, it goes down a treat whether it’s a busy weekday night or lazy weekend.
1 onion — finely chopped
2 cloves garlic — finely chopped
4 anchovy fillets — chopped
1 small red chili — deseeded and finely chopped
2 teaspoons capers — rinsed and drained
8 pitted black olives — quartered
14 oz (400g) canned tomatoes — chopped
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 tablespoon finely chopped fresh flat-leaf parsley
7 oz (200g) spaghetti
Variation: To make this meal more protein-packed you can add a 6 oz (170g) can of tuna (drained and flaked) to the sauce at the end of cooking to heat through.