A MEAL YOU CAN MAKE

Spaghetti puttanesca

A bold cupboard pasta with tomatoes, olives, capers and anchovies.

About 39 minutes · 2 servings · Hob · large lidded pan · knife · board · measuring tools

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Ingredients · 2 servings

Allergens: Wheat/gluten and fish. Check all ingredient labels; brands and substitutions can change allergens. Check ingredient packets and any substitutions.

Estimated nutrition per serving

~466 kcal · 16g protein · 77g carbohydrate · 13g fat.

Calculated from ingredient references. Brands, swaps, portions and cooking losses change the result.

The method

  1. Get everything ready

    Slice 60g olives (pitted and sliced), chop 20g anchovies (finely chopped) and mince 10g garlic. Drain 15g capers. Measure the remaining ingredients before turning on the hob.

  2. Boil the spaghetti

    Bring 1500ml water to a rolling boil. Add 180g dried pasta (spaghetti); stir and cook for its packet time. Save a mug of the water, then drain.

  3. Build the sauce

    In the emptied pan, warm 15ml olive oil over medium heat. Stir the garlic, anchovies and 0.25 tsp chilli flakes until fragrant and the anchovies break down; do not burn the garlic.

  4. Reduce and combine

    Add 400g tinned tomatoes, olives and capers. Simmer and stir until thickened. Toss in the pasta, adding a little saved water so the sauce coats it.

  5. Check and serve

    Check the pasta is tender and hot throughout. Taste before adding salt because olives, capers and anchovies already provide it.

    Check: Confirm all earlier doneness checks before serving. A timer alone cannot confirm food is ready.

  6. Make the kitchen ready again

    Switch off heat that is no longer needed. Put leftovers in shallow containers for prompt cooling. Let hot equipment become safe to handle, then wash the pan, tray and utensils before the next dish. Allow longer if needed.

Cooling, storing & reheating

Divide leftovers into small portions, cool and refrigerate within 1–2 hours. Keep your fridge at 0–5°C. Eat within 48 hours or freeze promptly. Defrost in the fridge and use within 24 hours of fully defrosting. Reheat only once, until steaming hot throughout. Follow any stricter pack instructions.

Owner-reported kitchen testing covers this recipe at 2 and 4 servings.

Preparation: about 7 min · Cooking: about 27 min. The total also allows for preheating, resting and clearing up. Four portions can need extra batches and time.

Recipe background and sources

Neapolitan-inspired. Morsilo’s quantities and instructions are our own development version. Reference recipes can use different amounts and methods.

Reference photos, when shown, illustrate the dish; they do not show a kitchen-tested Morsilo result.

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