← THE COLLECTIONRECIPE 008Spaghetti puttanesca.EVERYDAY /PASTA0082 servings11 ingredients4 actionsCheck off ingredients and actionsBefore you beginPit and roughly chop the olives. Drain capers and chop the anchovies.0 / 4 ACTIONS COMPLETECheck an action to complete its ingredients and earlier steps.Swipe sideways to follow the flow →Reset checksOlive oil2 tbsp···Garlic, minced2 cloves···Anchovies, chopped4 fillets···Chili flakes¼ tsp···Crushed tomatoes400 g···Black olives, pitted60 g···Capers, drained1 tbsp···Spaghetti200 g···Water2 litres···Fine salt1 tsp···Parsley, chopped2 tbsp···SautéWarm oil; cook garlic, anchovies and chili over low heat for 2 minutes, stirring until anchovies dissolve.SimmerAdd tomatoes, olives and capers. Simmer gently, uncovered, for 15 minutes.BoilCook spaghetti in lightly salted boiling water to al dente. Reserve a mug of water and drain.TossToss pasta with sauce, adding a little cooking water to loosen. Fold in parsley and serve.INGREDIENT DETAILS×