Although I love cooking, I’m also a big fan of easy, quick cooking. Because, at the end of a long working day, I just don’t have the energy or patience to trawl through a complicated recipe that takes a lot of time. I save those for the weekend where I can take my time and enjoy the process. During the week, I just want something tasty that I can eat really quickly.
One of my absolute favourite dishes to make which ticks the easy and quick box is my take on spaghetti puttanesca.
Puttanesca sauce normally should contain olives, but I tend to leave those out. Mainly because they’re quite expensive for a little jar and because I don’t think the recipe is missing much if you do miss them out. The sauce without them is just so tasty that I don’t mind skimping. If you do want to add them to this, then just add a handful of olives to the sauce for the last 2 minutes.
Ingredients (for 2 people):
– 200g spaghetti (we use basics which costs 29p a packet)
– tin of chopped tomatoes
– tin of anchovies (I get the ones with garlic and herbs in, for added flavour)
– 1 tsp garlic puree
– 1/2 tsp dried chilli flakes
– 3 tbsps capers
Cook the spaghetti according to the packet. In a frying pan, add some oil from the anchovies, then discard the rest of the oil. Add the anchovies and fry for a couple of minutes on a medium heat. Add the garlic, capers, chilli flakes and chopped tomatoes. Bring to the boil, then simmer for 10 minutes. Drain the spaghetti then add the sauce – done!
This should take around 12 minutes from start to plate – what more could you ask for? It’s tasty and quick. The anchovies break down in the sauce so you don’t really eat any fish, but it gives a great depth of flavour to the sauce. I’m normally quite generous with the capers as both me and my husband love these. Also, because it’s a relatively simple dish, the cost is minimal for a main meal.
I’m not a huge fan of anchovies or capers, but this seems like a recipe my husband would love. If the anchovies really do break down I might consider trying it out, hehe. It does look very tasty!
They should break down in the sauce so you shouldn’t be able to tell they are in there 🙂
I don’t strongly dislike anchovies, but I don’t love them either. I love olives and capers though and anything tomatoey. Thanks for sharing, I’m going to pin this!
It’s a good one to try if you’re not bothered by anchovies 🙂
Yum this looks good.Thanks for sharing your recipe. I like to cook too, and like quick and easy dishes for week nights. If I didn’t have to work, I would be serving 3 course meals every day for dinner!
You’re welcome! I love cooking too but it’s a time thing during the week. That’s why this is perfect 🙂
Mmmm capers are the best. Thanks for sharing the recipe!
You’re welcome!
Yummy! My mouth is watering at this very moment because spaghetti puttanesca is one of my favorites. This day wouldn’t end without having this dish.
Good 🙂 I love it too – so tasty!
Hmm do you think you could leave the anchovy out? I fancy the recipe but I am a Veggie!
I’m sure you could! The end taste will be different but that’s not necessarily a bad thing 🙂
Can you think of anything veggie that could replace the anchovy?
Do you like soy sauce? Maybe a tbsp of that in instead? The anchovies add a saltiness to the sauce so maybe soy would work instead 🙂
oooh that’s a good idea!