Spaghetti Puttanesca
Method
Step 1
Prep: Chop the anchovies (reserve the oil from the tin). Chop the garlic and halve the olives. Drain the tuna (if using).
Step 2
Bring a large pot of salted water to boil. Add the spaghetti and cook according to the packet instructions, until it’s al dente. Reserve a mugful of the cooking water, then drain.
Step 3
Meanwhile, pour the oil from the tin of anchovies into a large frying pan on a medium heat (one that’s big enough to add all the cooked pasta to later).
Step 4
Add the finely chopped anchovies and garlic and cook for 2–3 minutes, until the anchovies have melted into the oil and the garlic is fragrant.
Step 5
Add the Ballymaloe 100 Recipe Sauce, tuna (if using), olives, capers and chilli flakes (if using). Season with a generous amount of salt and pepper and stir to combine.
Step 6
Bring to a boil, then reduce the heat and simmer while the pasta cooks.
Step 7
When the pasta is done, add some of the reserved pasta cooking water if needed to thin the sauce down a little.
Step 8
Add the drained spaghetti to the sauce and toss to combine, then taste and adjust the seasoning if needed.
Chef's Tips
Divide among four pasta bowls to serve. Garnish with chopped fresh basil or parsley if you have it.
Serving Suggestions & Notes
Boost the veg: Add a couple of handfuls of baby spinach or halved cherry tomatoes to the sauce for the last 3–4 minutes, until just wilted/softened, to sneak in extra colour and veg. | Next-day win: Leftover puttanesca makes a brilliant lunch – loosen with a splash of water when reheating, or toss the cold pasta with a little extra olive oil and fresh herbs to turn it into a hearty pasta salad.