Jamie’s Spaghetti alla Puttanesca
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Ingredients
- 500g dried spaghetti
- Small can of tuna in olive oil
- Small tin of anchovies in olive oil
- 2 cloves of garlic
- 1 tsp capers, drained
- 1-2 fresh red chillies
- Handful of pitted black olives
- 2 tins of chopped tomatoes
- A pinch of ground cinnamon
- Salt/pepper
- Handful of fresh parsley
- 1 lemon
Details
servings 2
Level of difficulty Average
Preparation time 5mins
Cooking time 15mins
Cost Budget Friendly
Preparation
Step 1
Preheat the oven to 180°C and boil the kettle. Place a large frying pan on a low heat and fill a saucepan with the boiled water and a pinch of salt.
Step 2
Prepare the ciabatta as per my recipe – click here
Step 3
Put the spaghetti into the saucepan and cook it according to the instructions on the packet. Pour the oil from the tuna into the frying pan and then crush the garlic, adding it to the frying pan along with the capers; anchovies and their oil (don't be alarmed if it looks like there is a lot of oil).
Step 4
Chop the chillies (seeds optional) and stalks from the parsley then add them to the frying pan. Chop the parsley leaves and put them to one side. Once the garlic starts to get a little colour add the tuna, breaking it up a little, then add the olives, tinned tomatoes, a pinch of cinnamon and some black pepper.
Step 5
Once the pasta has cooked, drain it and reserve some of the water. Add the pasta to the frying pan, then squeeze over the juice of a lemon and add most of the parsley, mixing well. If the sauce feels very thick add some of the reserved spaghetti water to loosen it up. Pour the spaghetti into a large bowl and finish with the remaining parsley.
Step 6
Remove the bread from the oven and then take it to the table along with the spaghetti. Enjoy with a bottle of red wine.
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