Spaghetti alla puttanesca

Pasta from the pantry. A quick sauce. This puttanesca is a no-brainer for a midweek meal.

📝 Ingredients

• 400 gm dried spaghetti
• 2 tbsp olive oil
• 2 garlic cloves, thinly sliced
• 1 tbsp rosemary, finely chopped
• 8 anchovy fillets, finely chopped
• 12 black olives, pitted and torn into halves
• 2 tbsp capers in vinegar, rinsed and drained
• 700 ml tomato passata
• Finely grated parmesan, to serve

👨‍🍳 Instructions

1. 11.: Cook spaghetti in a large saucepan of boiling salted water until al dente (8-10 minutes). Drain, reserving pasta water.
2. 22.: Meanwhile, heat oil in a saucepan over medium heat. Add garlic and stir until fragrant (10-20 seconds). Add rosemary and anchovy, stir for 1 minute, then add olives and capers, and stir until fragrant and combined (20 seconds). Add passata, bring to a simmer, then simmer to bring flavours together (1 minute). Add spaghetti and toss to combine, loosening the sauce with a little pasta water if needed. Serve topped with parmesan.