What you'll need: 400g can of chopped tomatoes 150g black olives 6 anchovy fillets (tinned are fine!) 2 chopped garlic cloves 1 tbsp capers 5 tbsp olive oil 400g spaghetti Salt and pepper Handful of fresh chopped parsley Serves: 4 Time: 30 minutes Method First In a large, non-stick frying
What you'll need:
- 400g can of chopped tomatoes
- 150g black olives
- 6 anchovy fillets (tinned are fine!)
- 2 chopped garlic cloves
- 1 tbsp capers
- 5 tbsp olive oil
- 400g spaghetti
- Salt and pepper
- Handful of fresh chopped parsley
Time: 30 minutes
In a large, non-stick frying pan, gently fry the garlic in the olive oil. Just as the garlic is beginning to turn golden, stir in the anchovies, olives and capers.
After a minute or two, stir in all the tomatoes, along with the parsley and plenty of seasoning. Cook for at least ten minutes on a decent simmer, so everything combines beautifully.
Cook the spaghetti in boiling salted water until al dente, then drain, mix well with the sauce, and serve.
This Italian classic goes well with the blend of power and body, and elegance and delicate characteristics of the Luccarelli Salice Salentino. This light-hearted and fun pasta dish is a top match for the expressive and flavourful Negroamaro!
There you have it -- a delicious recipe for Spaghetti Puttanesca!
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