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New School Pasta Puttanesca

Cook Time

25 minutes

Prep Time

10 minutes

Serves

A quintessential Italian pasta dish that ticks all the yumm boxes. Bright and bold flavours combined in a rich tomato sauce with garlic, lemon, capers, olives and anchovies balanced with a hefty amount of parmesan cheese is every pasta lover's dream come true.

Ingredients

400g dried Spaghetti

1 tbsp olive oil

5 cloves garlic, finely diced

200g mixed cherry tomatoes

1 x 400g can crushed tomatoes

1 tsp chilli flakes plus extra to serve

50g baby capers

5 good quality anchovies, finely diced

1/2 tbsp smoked paprika

1/4 tsp of sea salt

1/4 of cracked pepper

1/2 cup parsley, chopped

Zest of 1 lemon

1/2 lemon juice

1/4 cup grated parmesan plus extra to serve

1/2 cup Sicilian olives

Instructions

Cook spaghetti to packet instructions, (undercooking by about 3 minutes) reserve ⅓ cup of pasta water
Meanwhile, in a large pan, sauté the garlic in tbsp of olive oil on a medium heat for about 2 minutes
Add in cherry tomatoes, cook for about 2 minutes then add the chilli flakes, anchovies, capers, smoked paprika and canned tomato
Season with salt and pepper, cook for about 10 mins stirring occasionally
Add in lemon juice, grated parmesan and olives. Taste and season, you should have a good balance of saltiness and tang
Add your cooked spaghetti to the sauce with about 1/3 cup pasta water, let bubble for a minute
Serve on to plates, drizzle with a little olive oil, top with lemon zest, parsley, extra parmesan and chilli flakes for an extra kick.