KVO Spaghetti Alla Puttanesca
Ingredients
- 400g spaghetti
- 2 tbsp KVO Chef’s Choice Olive Oil
- 1 onion, finely chopped
- 4 garlic cloves, crushed
- 10 anchovy fillets in oil, drained, finely chopped
- 2 tbsp flat-leaf parsley, chopped
- 600g tomatoes, chopped, juice reserved
- ½ tsp dried chilli flakes
- ¼ cup salted capers, rinsed, drained, chopped
- ⅓ cup KVO Kalamata Olives, pitted and roughly chopped
- KVO Chef’s Choice Olive Oil and grated Italian Parmesan (such as Grana Padano), to serve
Method
- Cook pasta in a large saucepan of boiling, salted water until al dente. Drain, reserving a few tablespoons of cooking water.
- Meanwhile, heat olive oil in a large frying pan over medium-high heat. Add onion and cook, stirring, for 5 minutes or until translucent.
- Add garlic, anchovies and parsley and cook for 1 minute, but don’t allow to brown.
- Add tomatoes and juice, chilli, capers and olives. Simmer for 4 minutes or until tomato has broken down, adding a little reserved cooking water, if necessary.
- Season with pepper, remove from heat and keep warm until pasta is cooked.
- Add pasta to sauce. Toss to combine, adding a little extra virgin olive oil to taste. Serve immediately with grated Parmesan and season with black pepper.