Julie’s spaghetti puttanesca
SERVES 4 PREP AND COOK TIME 30 MINUTES
1 tablespoon extra virgin olive oil 2 medium (300g) brown onions, chopped finely
4 cloves garlic, chopped 6 anchovies (see Julie’s tip)
810g can chopped tomatoes
½ cup (70g) pitted Kalamata olives 2 tablespoons drained baby capers 400g spaghetti parmesan, to serve
2 tablespoons chopped fresh flat-leaf parsley
1 Heat the oil over medium heat in a deep frying pan or wide saucepan. Cook the onion and garlic, stirring, for 8 minutes or until soft and translucent. Add the anchovies and cook for a further minute (they will start to break down).
2 Add the tomatoes; bring to the boil. Reduce heat to medium; cook, stirring occasionally, for about 15 minutes or until sauce is thick, rich and fragrant.
Stir in olives and capers.
3 Meanwhile, cook the spaghetti in a large saucepan of boiling well-salted water until just tender. Reserve ¼ cup of the cooking water; drain pasta. Add pasta to sauce; toss to combine. Add some of the cooking water if needed to achieve a good consistency. Season to taste.
4 To serve, divide the spaghetti between warmed bowls. Shave or grate some parmesan over the spaghetti and scatter with parsley.
Sauce suitable to freeze at the end of Step 2. Not suitable to microwave.