Puttanesca
Foreplay in a pan. This saucy, briny, garlicky Italian classic comes together in under 30 minutes, dripping with olives, capers, and chilli heat. Naturally vegan, messy in all the right ways, and guaranteed to leave you satisfied.
Servings: 2 hungry mouths (or one greedy jock)
Ingredients
- 200 g spaghetti (long, firm, and begging to be twirled)
- 2 tbsp olive oil (the good stuff—slick and glossy)
- 3 cloves garlic, minced (sharp, like your ex’s texts at 3AM)
- 1 tsp red pepper flakes (for turning up the heat)
- 1 400g crushed tomatoes (thick, juicy, and a little messy)
- 2 tbsp capers
- ½ cup black olives, pitted and roughly chopped
- salt to taste
- fresh parsley optional garnish—because we like it pretty on top
Instructions
- Heat the oil. Warm olive oil in a large pan over medium heat. Add garlic and red pepper flakes, cooking until the garlic is just golden and fragrant.
- Build the sauce. Stir in the crushed tomatoes. Let them simmer gently until they thicken into a rich, scarlet sauce.
- Add the bite. Mix in the capers and olives. Taste and season with a little salt if needed—the briny punch should come through.
- Toss the pasta. Add the cooked spaghetti straight to the pan and toss until every strand is coated and glossy.
- Serve it hot. Plate up, sprinkle with parsley if you like, and dive in while it’s still steaming.