Vegetarian spaghetti alla puttanesca – video
Watch how to make a classic Italian spaghetti alla puttanesca. Rose Elliot’s recipe leaves out the anchovies but is still full of capers, tomato and olives, making it suitable for vegetarians. Fancy trying it? Here’s the full recipe.
How to make:
- Cook the spaghetti according to packet instructions until al dente.
- Meanwhile, heat 1 tbsp of the oil in a medium pan, add the onion and cook gently for 5 minutes. Add the garlic, tomatoes, olives, capers and oregano and cook over a medium heat for 5 minutes, stirring often. Add salt, pepper and chilli flakes to taste.
- Drain the pasta, then return it to the pan with the remaining 1 tbsp oil and mix gently until glossy.
- Add the sauce to the pan, gently moving the pasta around to coat. Season to taste, then serve in warmed shallow bowls, topped with torn parsley and parmesan shavings.
Looking for a classic pasta puttanesca?
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