Jamie Oliver Spaghetti Alla Puttanesca is made with garlic, black olives, cherry tomatoes, fresh red chillies, fresh basil, dried spaghetti, olive oil, anchovy fillets, and Parmesan cheese. This easy Puttanesca recipe creates a delicious dinner that takes about 20 minutes to prepare and can serve up to 4 people.
More Jamie Oliver Recipe:
- Jamie Oliver Chicken Pesto Pasta
- Jamie Oliver Crispy Pork Broccoli Noodles
- Jamie Oliver Red Pepper Pasta
🤎 Why You’ll Love This Spaghetti Alla Puttanesca Recipe:
- Quick and Easy: This recipe is straightforward and can be made in about 20 minutes, making it perfect for busy weeknights.
- Bursting with Flavor: The combination of garlic, olives, chillies, and anchovies creates a rich and savory sauce that is truly delicious.
- Fresh Ingredients: Using fresh cherry tomatoes and basil gives the dish a vibrant and fresh taste.
- Customizable Heat: You can easily adjust the spiciness by adding more or less chilli to suit your taste.
🍅 Jamie Oliver Spaghetti Alla Puttanesca Ingredients
- 4 cloves garlic
- 1 small handful black olives, pitted
- 2 cups very ripe cherry tomatoes, halved
- 2 fresh red chillies, sliced
- ½ bunch fresh basil (15g)
- 400 g dried spaghetti
- 2 tablespoons olive oil
- 3 anchovy fillets
- Parmesan cheese, for topping
🍝 How To Make Jamie Oliver Spaghetti Alla Puttanesca
- Prepare Ingredients: First, bring a large pan of salted water to a boil. While waiting for the water to boil, peel and finely slice the garlic. Then, pit the olives and halve the cherry tomatoes. Next, slice the chilies and pick the basil leaves. Set all these ingredients aside.
- Cook the Spaghetti: Once the water is boiling, add the spaghetti to the pan. Cook the spaghetti according to the packet instructions, which usually takes about 10 minutes. Then, cook until the spaghetti is al dente. After that, drain the pasta, reserving a cup of the cooking water.
- Prepare the Sauce: Meanwhile, place a large frying pan over medium-high heat. Next, add 2 tablespoons of olive oil to the pan. Then, add the sliced garlic and chilies to the pan. Tear in the anchovies and add the olives. Stir for about 2 minutes, or until the garlic starts to turn golden and the anchovies have melted into the base of the pan.
- Add Tomatoes and Simmer: After the garlic and anchovies have cooked, add the cherry tomatoes to the pan. Then, pour in a good splash of the reserved pasta water. Cover the pan with a lid and cook for 3 to 4 minutes. During this time, the tomatoes should start to break down slightly.
- Combine Pasta and Sauce: Once the tomatoes have cooked down, add the cooked spaghetti to the pan along with the basil leaves. Then, add a splash of the reserved cooking water to loosen the sauce. Toss everything together well to ensure the pasta is evenly coated with the sauce.
- Season and Serve: Finally, taste the pasta and sauce, and season with salt and pepper if needed. Transfer the spaghetti to a serving platter and top with a generous shaving of fresh Parmesan cheese. Serve the dish immediately while it’s hot.
💭 Recipe Tips
- Proper Pasta Cooking: Make sure to cook the spaghetti al dente as it will continue to cook slightly when mixed with the sauce.
- Balance the Heat: Adjust the amount of chilli to your taste. If you prefer a milder dish, use fewer chillies.
- Anchovies are Key: Don’t skip the anchovies; they melt into the sauce and add a rich, savory depth to the dish.
- Reserve Pasta Water: Always save a cup of the pasta cooking water. It helps to loosen the sauce and bind it to the spaghetti perfectly.
🥗 What To Serve With Spaghetti Alla Puttanesca?
Spaghetti Alla Puttanesca pairs well with a fresh green salad, garlic bread, roasted vegetables, and a glass of red wine. It also can be served alongside grilled chicken, bruschetta, a light soup, or steamed asparagus for a full and delicious meal.
🎚 How To Store Leftovers Spaghetti Alla Puttanesca?
- Refrigerate: Store any leftover Spaghetti Alla Puttanesca in an airtight container in the fridge for up to 3 days.
- Freeze: You can freeze the spaghetti in a sealed container for up to 2 months. Thaw in the fridge overnight before reheating.
🥵 How To Reheat Leftovers Spaghetti Alla Puttanesca?
- In The Oven: Preheat the oven to 350°F (175°C). Place the spaghetti in an oven-safe dish, cover with foil, and heat for about 15-20 minutes until warmed through.
- In The Microwave: Place the spaghetti in a microwave-safe dish, cover, and heat on high for 2-3 minutes, stirring halfway through.
- On the Stove: Heat a little olive oil in a pan over medium heat. Add the spaghetti and cook, stirring occasionally, until heated through, about 5-7 minutes.
FAQ’S:
Can I Use Canned Tomatoes Instead Of Fresh Cherry Tomatoes?
Yes, you can use canned tomatoes if you don’t have fresh cherry tomatoes. Use about 1 cup of canned diced tomatoes.
What Can I Use As A Substitute For Anchovies?
If you don’t like anchovies, you can use a small amount of fish sauce or capers to add a similar salty flavor.
How Can I Make This Dish Less Spicy?
To make the dish less spicy, use only one chilli or remove the seeds from the chillies before slicing them.
What Type Of Olives Should I Use?
You can use any type of black olives you prefer. Kalamata olives are a good choice for their rich flavor.
More Jamie Oliver Recipe:
- Jamie Oliver Bacon Tomato Pasta
- Jamie Oliver Spinach And Mushroom Pasta
- Jamie Oliver Chicken Milanese
Jamie Oliver Spaghetti Alla Puttanesca Nutrition Fact
- Calories: 596cal
- Carbohydrates: 91g
- Protein: 18g
- Fat: 19g
- Saturated Fat: 3g
- Polyunsaturated Fat: 3g
- Monounsaturated Fat: 12g
- Cholesterol: 4mg
- Sodium: 812mg
- Potassium: 871mg
- Fiber: 8g
- Sugar: 12g
- Calcium: 116mg
- Iron: 5mg
Jamie Oliver Spaghetti Alla Puttanesca
Description
Jamie Oliver Spaghetti Alla Puttanesca is made with garlic, black olives, cherry tomatoes, fresh red chillies, fresh basil, dried spaghetti, olive oil, anchovy fillets, and Parmesan cheese. This easy Puttanesca recipe creates a delicious dinner that takes about 20 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Prepare Ingredients: First, bring a large pan of salted water to a boil. While waiting for the water to boil, peel and finely slice the garlic. Then, pit the olives and halve the cherry tomatoes. Next, slice the chilies and pick the basil leaves. Set all these ingredients aside.
- Cook the Spaghetti: Once the water is boiling, add the spaghetti to the pan. Cook the spaghetti according to the packet instructions, which usually takes about 10 minutes. Then, cook until the spaghetti is al dente. After that, drain the pasta, reserving a cup of the cooking water.
- Prepare the Sauce: Meanwhile, place a large frying pan over medium-high heat. Next, add 2 tablespoons of olive oil to the pan. Then, add the sliced garlic and chilies to the pan. Tear in the anchovies and add the olives. Stir for about 2 minutes, or until the garlic starts to turn golden and the anchovies have melted into the base of the pan.
- Add Tomatoes and Simmer: After the garlic and anchovies have cooked, add the cherry tomatoes to the pan. Then, pour in a good splash of the reserved pasta water. Cover the pan with a lid and cook for 3 to 4 minutes. During this time, the tomatoes should start to break down slightly.
- Combine Pasta and Sauce: Once the tomatoes have cooked down, add the cooked spaghetti to the pan along with the basil leaves. Then, add a splash of the reserved cooking water to loosen the sauce. Toss everything together well to ensure the pasta is evenly coated with the sauce.
- Season and Serve: Finally, taste the pasta and sauce, and season with salt and pepper if needed. Transfer the spaghetti to a serving platter and top with a generous shaving of fresh Parmesan cheese. Serve the dish immediately while it’s hot.
Notes
- Proper Pasta Cooking: Make sure to cook the spaghetti al dente as it will continue to cook slightly when mixed with the sauce.
- Balance the Heat: Adjust the amount of chilli to your taste. If you prefer a milder dish, use fewer chillies.
- Anchovies are Key: Don’t skip the anchovies; they melt into the sauce and add a rich, savory depth to the dish.
- Reserve Pasta Water: Always save a cup of the pasta cooking water. It helps to loosen the sauce and bind it to the spaghetti perfectly.
Jamie Oliver Spaghetti Alla Puttanesca