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SPAGHETTI ALLA PUTTANESCA BY GIOVANNA RYAN

Giovanna Ryan, masterchef finalist and food writer, shares her Brindisa style Spaghetti alla Putanesca recipe. It couldn’t be simpler and it’s made almost exclusively from long-life pantry staples.
READY IN

15 minutes

COOKING TIME

15 minutes

PREP TIME

10 minutes (while pasta cooks)

SERVES

Serves 2

ingredients

  • 160g Sanmarti Catalan Spaghetti
IN STOCK
  • 7 x Anchovies
IN STOCK
  • 2 tbsp Arbequina Olive Oil
IN STOCK
  • 1 x clove of garlic
  • 1/2 tin Perello Gordal Olives
IN STOCK
  • 1/4 jar Caperberries
  • 2 tbsp Tomato Puree
  • Zest of 1 lemon
  • Handful of Basil
  • Toasted breadcrumbs
OUT OF STOCK

METHOD

  1. Put the spaghetti on to boil. The sauce should only take the time it takes for the pasta to boil.
  2. Roughly chop 6 or 7 anchovies and gently fry with 2 or 3 tablespoons of the oil from the tin and a grated or finely chopped clove of garlic.
  3. After a couple of minutes, add a big handful of sliced olives and some chopped caperberries or capers along with a big squeeze of tomato puree and some lemon zest.
  4. Once the pasta has cooked, add it to the sauce along with a ladle of the pasta water and stir to coat thoroughly.
  5. Add some roughly torn basil leaves and some toasted breadcrumbs if desired.

ingredients

  • 160g Sanmarti Catalan Spaghetti
IN STOCK
  • 7 x Anchovies
IN STOCK
  • 2 tbsp Arbequina Olive Oil
IN STOCK
  • 1 x clove of garlic
  • 1/2 tin Perello Gordal Olives
IN STOCK
  • 1/4 jar Caperberries
  • 2 tbsp Tomato Puree
  • Zest of 1 lemon
  • Handful of Basil
  • Toasted breadcrumbs
OUT OF STOCK
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