Spaghetti alla puttanesca is an Italian pasta dish invented in Naples in the 1900s. Use fresh local ingredients like Long Lane Capers to boost flavour.
400g Spaghetti, 1/2 cup olive oil,
20g butter, 150g black olives,
2 salted anchovies, washed and chopped
2 cloves garlic, crushed
1tsp salted caper buds rinsed & drained
Italian parsley roughly chopped
250g of canned peeled tomatoes
Salt & pepper to taste
- Slice the stoned olives
- Saute butter & garlic
- Add anchovies, olives and capers.
- Add tomatoes and allow to cook on moderate heat for about 20mins.
- Cook the spaghetti
- Add the prepared sauce to the pasta
- Sprinkle with parsley and season to taste