Watch Matt Sinclair and his co-host, Courtney Roulston from Channel 10’s The Cooks Pantry cook this Italian favourite - Spaghetti Puttanesca.
SERVING SIZE
4 people
INGREDIENTS
- 400gm spaghetti
- 1/4 cup Extra Virgin Olive Oil
- 1 tin Whole Peeled Tomatoes
- 1/2 cup olives, roughly chopped
- 6 anchovies, roughly chopped
- 4 large garlic cloves, finely sliced
- 1/4 cup baby capers, drained
- 2 tablespoons. tomato paste
- 1/2 -1 teaspoon Chilli Powder (to taste)
- 1 teaspoon. brown sugar
- Cracked black pepper
- 1/2 cup fresh basil leaves, picked
- 1/2 cup freshly shaved parmesan
METHOD
- Bring a pot of generously salted water to the boil, cook pasta as per packet instructions until al dente.
- Heat the oil in a large pan over medium heat. Add anchovies and garlic, stirring to avoid browning and cook until aromatic, approximately 3-4 minutes. Add the capers and stir through for a further 2 minutes. Add tomato paste and cook off for 1-2 minutes. Pour in the whole tomatoes and break them up into smaller chunks with a wooden spoon, follow with the olives. Season with Chilli Powder, sugar and freshly cracked black pepper. Bring to a light boil, reduce the heat and simmer, stirring occasionally for a further 5 minutes until sauce has thickened and has deepened in colour. Taste and adjust seasoning if required.
- Strain pasta and transfer to sauce, toss through to evenly coat. Just before serving, tear up the fresh basil leaves and stir through.
- Divide into serving bowls and sprinkle with fresh parmesan.
RACO PRODUCTS USED