This fiery take on a classic puttanesca is all about bold flavours – briny olives, salty anchovies, and a touch of heat from Fuoco crispy chilli oil. It’s quick, simple, and the perfect midweek dinner to bring the heat.
Ingredients:
- 3 tbsp olive oil
- 1 onion, finely chopped
- 2 large garlic cloves, crushed
- 1 tbsp Fuoco chilli oil
- 400g can chopped tomatoes
- 5 anchovy fillets, finely chopped
- 120g pitted black olives
- 2 tbsp capers, drained
- 300g dried spaghetti
- ½ small bunch parsley, finely chopped
Method:
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Cook the Base: Heat olive oil in a non-stick pan over medium-low heat. Add the onion with a generous pinch of salt and cook for 10 minutes until soft. Stir in the garlic and Fuoco cooking for another minute until fragrant.
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Build the Sauce: Add the chopped tomatoes, anchovies, olives, and capers to the pan. Stir to combine, bring to a gentle simmer, and let it cook uncovered for 15 minutes. Taste and season if needed.
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Cook the Pasta: While the sauce simmers, bring a large pot of salted water to the boil. Cook the spaghetti according to the packet instructions. Drain and add the cooked spaghetti directly into the sauce, tossing well to coat.
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Finish & Serve: Stir through the chopped parsley for a fresh, herby finish. Plate up and drizzle with Fuoco crispy chilli oil for a fiery kick.
Classic, quick, and with a punch of heat, this puttanesca is a surefire dinner winner. Enjoy every spicy, briny bite!