How to Make this Super-Simple Fresh Tomato Puttanesca
You've probably made the cooked version of this, but have you tried the fresh one?
- 500g baby tomatoes
- 6 tbsp olive oil, plus extra, to serve
- 4 garlic cloves, chopped
- 8 anchovy fillets, chopped
- 1⁄2 tsp chilli flakes (or a little more if you like)
- 3 tbsp capers
- 4 tbsp pitted black olives, roughly chopped
- 350g spaghetti, fusilli or penne
- 2 handfuls of parsley leaves, chopped
Bring a pan of salted water to the boil. Halve the tomatoes, then squeeze out and discard the seeds. Roughly chop them and transfer to a large bowl.
Add your pasta and cook until al dente, or however you like it.
Meanwhile, in a medium frying pan over a low heat, warm the garlic, anchovies and chilli, cooking gently until the garlic begins to turn light golden.
Turn the heat up to medium and add the capers and olives. Once everything is hot and sizzling, take off the heat and stir in the tomatoes so they get covered in the delicious oil. Add the parsley and season well.
Drain the pasta, reserving a cup of the pasta water. Pour the hot pasta straight onto the tomatoes, stirring well so every bit of pasta is coated. Add a dash of cooking water if you need to loosen the sauce. Immediately transfer to plates and serve with an extra pinch of chilli flakes and a drizzle of oil, if you like.
