Spaghetti Puttanesca

Watch Matt Sinclair and his co-host, Courtney Roulston from Channel 10’s The Cooks Pantry cook this Italian favourite - Spaghetti Puttanesca.

SERVING SIZE
4 people

INGREDIENTS

• 400gm spaghetti
  
• ¼ cup Extra Virgin Olive Oil
  
• 1 tin Whole Peeled Tomatoes
  
• ½ cup olives, roughly chopped
  
• 6 anchovies, roughly chopped
  
• 4 large garlic cloves, finely sliced
  
• ¼ cup baby capers, drained
  
• 2 Tbsp. tomato paste
  
• ½ -1 tsp Chilli Powder (to taste)
  
• 1 tsp. brown sugar
  
• Cracked black pepper
  
• ½ cup fresh basil leaves, picked
  
• ½ cup freshly shaved parmesan
  

METHOD

1. Bring a pot of generously salted water to the boil, cook pasta as per packet instructions until al dente.
   
2. Heat the oil in a large pan over medium heat. Add anchovies and garlic, stirring to avoid browning and cook until aromatic, approximately 3-4 minutes. Add the capers and stir through for a further 2 minutes. Add tomato paste and cook off for 1-2 minutes. Pour in the whole tomatoes and break them up into smaller chunks with a wooden spoon, follow with the olives. Season with Chilli Powder, sugar and freshly cracked black pepper. Bring to a light boil, reduce the heat and simmer, stirring occasionally for a further 5 minutes until sauce has thickened and has deepened in colour. Taste and adjust seasoning if required.
   
3. Strain pasta and transfer to sauce, toss through to evenly coat. Just before serving, tear up the fresh basil leaves and stir through.
4. Divide into serving bowls and sprinkle with fresh parmesan.
   

RACO PRODUCTS USED

• Commercial 30cm Stainless Steel Non-stick Frypan 
  
• Contemporary 24cm/5.7L Stainless Steel Stockpot