Olive and caper pasta: it’s no surprise that this dish has gained popularity outside of Italy. Puttanesca comes together quickly with just a few cupboard ingredients.
300g dry penne or spaghetti (10.5oz)
3 tablespoons olive oil
2 finely sliced garlic cloves
1 finely diced chili
400g (14.1oz) canned chopped tomatoes
Black olives, 90g (3.1oz)
12 crushed nori sheets, if desired
A handful of chopped parsley
A pinch of salt
How to prepare it.
In a large saucepan of salted boiling water, cook the penne or spaghetti for 8-12 minutes, or until al dente. Penne will take longer to cook than spaghetti. Reserve 60ml (2fl oz) of the pasta in boiling water after draining.
In a frying pan, heat the oil and add the garlic and chili. Reduce the heat to low and cook for 1 minute, being careful not to burn the garlic.
Mix in the tomatoes, olives, capers, and nori (if using). Cover and cook for about 10 minutes, stirring frequently. Add a splash of water if the sauce becomes too dry.
Stir in the pasta water after adding the cooked spaghetti to the sauce. Sprinkle with parsley and taste for seasoning, adding a little salt if necessary.
Drizzle with more olive oil before serving.