This Jamie Oliver Gennaro’s spaghetti alla puttanesca is a bold and flavorful recipe, which uses garlic and anchovies. It’s a no-fuss take on the classic, ready in about 15 minutes.
Jamie Oliver Gennaro’s spaghetti alla puttanesca Ingredients
- 4 cloves of garlic
- 1 small handful of black olives (stone in)
- 2 handfuls very ripe cherry tomatoes
- 2 fresh red chillies
- ½ a bunch of fresh basil (15g)
- 400g dried spaghetti
- olive oil
- 3 anchovy fillets in oil
- Parmesan cheese
How To Make Jamie Oliver Gennaro’s spaghetti alla puttanesca
- Boil the pasta: Bring a large pan of salted water to the boil. Add the spaghetti and cook according to the packet instructions.
- Prep the ingredients: While the water heats, peel and finely slice the garlic, destone the olives, halve the cherry tomatoes, slice the chillies, and pick the basil leaves.
- Start the sauce: Heat a large frying pan over medium-high heat, drizzle in olive oil, and add the garlic and chilli. Tear in the anchovies and olives, stirring for about 2 minutes until the garlic turns golden and the anchovies melt.
- Cook the tomatoes: Add the cherry tomatoes and a splash of pasta water. Cover with a lid and cook for 3 to 4 minutes until the tomatoes begin to soften.
- Combine pasta and sauce: Drain the pasta, saving a cup of the cooking water. Add the pasta and basil to the sauce along with a splash of reserved water. Toss everything together.
- Finish and serve: Taste and adjust seasoning if needed. Transfer to a platter and top with shaved Parmesan.
Recipe Tips
- Can I use green olives instead? Yes, but black olives offer a more traditional, robust flavor.
- What if I don’t have anchovies? You can skip them, but they add a deep umami flavor that’s hard to replace.
- How to make it vegetarian: Simply omit the anchovies and add a pinch of sea salt or capers for extra punch.
- Can I use canned tomatoes instead of fresh? Cherry tomatoes are best for freshness, but good quality canned cherry tomatoes can work in a pinch.
- How to make it spicier: Leave in the chilli seeds or add an extra chilli to increase the heat.
What To Serve With Spaghetti alla Puttanesca
This pasta dish is bold enough to stand on its own, but here are a few great additions:
- A crisp green salad with lemon vinaigrette
- Garlic bread or bruschetta
- Roasted vegetables
- A glass of red wine like Chianti
How To Store Spaghetti alla Puttanesca
Refrigerate: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stove with a splash of water.
Freeze: Not recommended, as the texture of the tomatoes and pasta may suffer when thawed.
Spaghetti alla Puttanesca Nutrition Facts
- Calories: 423 kcal
- Fat: 10g
- Saturates: 1.3g
- Sugars: 1.4g
- Salt: 2.3g
- Protein: 15.7g
- Carbohydrates: 74.7g
- Fibre: 5.4g
FAQs
Can I make this pasta ahead of time?
Yes, you can prepare the sauce ahead and reheat it, then toss with freshly cooked pasta.
Why are anchovies used in puttanesca?
They melt into the sauce and add a rich, salty depth of flavor.
Do I need to remove the olive pits?
Yes, always destone olives before cooking to avoid biting into hard pits.
Can I add capers to this recipe?
Absolutely, capers are often included in traditional puttanesca for extra tang.
How do I make it less salty?
Reduce or omit anchovies and use fewer olives if you’re watching sodium.
Jamie Oliver Gennaro’s spaghetti alla puttanesca
Description
A quick, punchy pasta dish packed with garlic, anchovies, and tomatoes.
Ingredients
Instructions
- Boil the pasta in salted water according to package instructions.
- Prep garlic, olives, tomatoes, chillies, and basil.
- Heat olive oil in a frying pan and cook garlic, chilli, anchovies, and olives for 2 minutes.
- Add cherry tomatoes and a splash of pasta water, cover and cook 3-4 minutes.
- Drain pasta, reserve some water, then toss pasta and basil with sauce.
- Season to taste and top with Parmesan before serving.
Notes
- Use the best quality anchovies and ripe cherry tomatoes for maximum flavor. For a vegetarian version, omit the anchovies and add capers for brininess.
