Spaghetti alla puttanesca

stampa
With some help from our friends at Barilla headquarters in Italy, here is a classic pasta, spaghetti alla puttanesca infused with garlic, capers, anchovies and chili for a spicy kick.

 

Recipes by Fish
Number of people:
4
Level of difficulty:
Low
Required time:
35'

 
400 g 
 extra virgin olive oil, plus extra to drizzle
 
1 tablespoon  
 small red onion, thinly sliced
 
1  
 long red chilli, seeded, finely chopped
 
1  
 garlic, crushed
 
2 cloves  
 anchovies, chopped
 
6  
 baby salted capers, rinsed and drained
 
2 tablespoons  
 Barilla olive sauce
 
1 jar  
 Grated Parmesan, to serve
 
 
 Basil leaves, to garnish
 
 

1

Cook the spaghetti in a large saucepan of lightly salted water according to the packet instructions or until al dente.

1

Heat the oil in a large non stick frying pan over a medium heat. Add the onion, cook stirring occasionally for 5 minutes or until soft. Add the chilli, garlic, anchovies and capers, cook stirring for 2 minutes more. Add the barilla olive sauce and simmer for 2-3 minutes.

1

Add the drained pasta to the frying pan and heat through for a further 1-2 minutes.

1

Serve with a drizzle of extra virgin olive oil and grated Parmesan.

The Chef's Tips


To garnish, we suggest some sliced red capsicums layed on top of the dish, for a flavoursome and colorful effect.

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