Dezi Madaferri's Spaghetti Alla Puttanesca
This quick and simple recipe uses just a handful of fresh ingredients and some store cupboard basics.
Serves: 4
Ingredients:
1 pack spaghetti
3 punnets grape/cherry tomatoes
60ml olive oil
2 garlic cloves
2 tbsp small capers
130g pitted Kalamata olives
1/2 bunch fresh basil
Tip: Finely chop the basil stalk and add to the sauce for extra flavour - and to reduce waste!
Method:
Boil water with a pinch of salt. Cook spaghetti (keeping 1/2 cup of the cooking water) until al dente.
Chop grape/cherry tomatoes in half, leaving a few whole for texture.
Finely chop the garlic cloves.
In a hot pan, add a splash of olive oil, then tomatoes, cover with a lid. Shaking/stirring regularly to cook evenly.
Rinse and roughly chop the capers.
Roughly chop the olives.
Add garlic, capers and olives to the tomatoes
Remove the leaves from the basil and finely chop the stalks, add to the tomatoes sauce.
Add a half cup of the pasta water to thicken the sauce.
Reduce heat and mix well.
Add the spaghetti directly to the tomato sauce, stir through and serve.
Garnish with fresh basil leaves and grated parmesan.
This recipe was provided by our Innovation partner 10 Minute Kitchen, a cooking show from Network 10 that celebrates easy, family-friendly meals that anyone can cook at home. Find out more about our Partnership Program.