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Spaghetti Puttanesca

This delicious rustic pasta dish was made using only store cupboard ingredients. I always have tinned tomatoes, onions and garlic and there are often olives, capers and anchovies lurking at somewhere in my store cupboard. This can easily be turned into a veggie/vegan meal by leaving out the anchovies, not using cheese and adding extra capers or even 1/2 a teaspoon of miso paste for that Unami saltiness. If you don’t have both capers and olives, then just use one of them and double up quantities. However you make this cheap Southern Italian dish you won’t be disappointed. Enjoy 😊

Serves 2


2 small red onions - finely chopped

4 cloves garlic - crushed

5 anchovies - finely chopped

2 tablespoons mixed olives - some roughly chopped and some left whole

2 tablespoons capers - drained

1 can of tomatoes


Fresh basil

Grated Parmesan


Start my sautéing the onion until soft and golden. Add the garlic for 2 minutes. Add the anchovies, olives, capers and tomatoes and simmer with the lid on gently for 45 minutes - 1 hour.

Cook the pasta according to the packet instructions.

Serve with fresh basil and grated Parmesan.

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