Spaghetti Puttanesca

There’s a little ‘greasy spoon’ near The Claremont Road Kitchen, which reinvented itself a while back into a fantastic pizza and pasta house.  We love the food at ‘Chez’s Trattoria’.  A few weeks ago I had this brilliant spaghetti puttanesca dish there and tried to replicate it when I got home.  It’s a bit salty for Molly yet but I think we’ll have her eating olives and anchovies in no time. Don’t be fooled by how simple it is.  It’s a real treat.

For 4 adults

  • 500 g spaghetti
  • 4 tbsp olive oil
  • 3 cloves of garlic finely chopped
  • 12 anchovies finely chopped
  • 3 tbsp capers finely chopped
  • 4 tbsp black olives finely chopped
  • 1 large bunch of parsley finely chopped
  • 50 ml white wine
  • A good few turns of freshly ground black pepper

Method 

Put the spaghetti on to boil.  When it’s almost done, add the oil to a frying pan and fry the garlic for a minute over a low heat.  Don’t let it go brown.

Turn the heat up and add the anchovies, capers and olives.  Cook for 2-3 minutes, then add the wine.  Allow to bubble for a minute.

Drain the spaghetti and add the anchovy mixture and the parsley to it.  Stir thoroughly, adding an extra drizzle of olive oil if it needs it.

Do feel free to leave a comment if you like this or any of our other recipes!

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