S paghetti puttanesca is one of those dishes that is far more than the sum of its relatively humble parts – designed around the store-cupboard staples of the Italian south, it can be knocked up (quiet at the back) in less than 15 minutes, yet will still knock your socks off every time. Keep the ingredients below in stock and you’ll always go to bed happy. Prep 5 min Cook 12 min Serves 2 4 anchovies (optional) 50g good-quality black olives 1 tbsp capers 2 garlic cloves Salt 160g spaghetti 3 tbsp good olive oil 1⁄2 tsp chilli flakes (optional) 2 tbsp tomato puree 100ml passata 1 small bunch flat-leaf parsley or basil (optional) 1 A note on the anchovies As with so many beloved Italian recipes, puttanesca is a matter of hot debate – vegetarians should note that in Naples anchovies are regarded as optional (if serving to mixed company, omit the fish from the sauce, and instead drape them on top of the finished dish for those who eat them, as Angela Hartnett does with marinated anchovies ).
2 Stone and chop the olives Put a large pan of water on to boil. Remove the stones from the olives, if need be – intensely flavoured small black or dark purple fruit are best here, and I’d recommend buying them unpitted, because they tend to be less mushy. Roughly chop the olives and put them in a small bowl near the hob.
View image in fullscreen 3 Prep the anchovies and capers If either the anchovies or capers are packed in salt, rinse them off and dry (obviously, there is no need .
