Spaghetti alla Puttanesca (Vegetarian)

If you’re not big eaters, you can probably go with the usual 80g dried pasta per person, and serve with a side of salad.

Serves: 2

What you need:
  • 200 g Spaghetti
  • 3 Tbsp Olive oil
  • 2 large Garlic cloves, thinly sliced
  • 1-2 Dried chillies, cut into small pieces
  • 200 ml Canned tomatoes, blended until smooth
  • 2 Tbsp Tomato puree
  • 20 Black olives, pitted for easy eating, but we prefer to buy ones with pits and leave them in.
  • 1 Tbsp Capers
  • Salt
  • Sugar
How to put this together:
  1. Heat oil in a pan on low heat, add garlic. Fry gently until fragrant. Make sure it doesn’t brown.
  2. Add dried chillies. Fry gently until fragrant.
  3. Add tomatoes + tomato puree + olives + capers. Simmer gently for 10 mins. The sauce should have a thick jammy consistency.
  4. Season with salt + sugar. Taste. Do NOT make it too salty as the pasta will be cooked in salted water.
  5. Turn off the heat (unless you started cooking pasta while the sauce was simmering)
  6. Bring a large pan of water to boil with plenty of salt. Add pasta. Cook according to packet instructions, until al dente.
  7. Bring the sauce back up to simmer, add pasta to the sauce with some pasta water. Mix well.
  8. Serve immediately.