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Spaghetti alla Puttanesca with Prawns

Do you want a fast, restaurant quality meal at home? Need to use up that dusty can of anchovies that's been sitting neglected in your panty? Got 15 minutes?

Spaghetti alla Puttanesca to the recue. Invented in Naples, Italy around the 20th century, the name literally translates to "spaghetti in the style of a whore"! The stories of the sauce's origin abound. There are a few variations depending on the region, but we can all agree it is delicious. I added prawns to mine, yes... I am the "bastardising recipe queen", but I had to have a protein in there :). A final sprinkling of cheese is entirely up to you. I honestly do not add cheese to mine, but hubby can't do without. Italian black olives are the norm, but I like the Greek Kalamata variety. Enjoy XOXO

Spaghetti alla Puttanesca

Serves 4

60 ml. Extra-virgin olive oil

500 g. Tomato Passata with basil

400 g. Italian whole peeled tomatoes, canned in their juice

150 g. Baby plum tomatoes, halved for a rustic look (optional)

1/2 cup Kalamata olives, halved, pitted

6 anchovy fillets, chopped

500g. Jumbo Prawns raw, peeled and deveined (fresh or frozen)

2 tbsp. Capers, drained

6 Garlic cloves, roughly chopped1 tsp. Oregano

1 tsp. Chilli Flakes or to taste

500 g. Spaghetti

2 tsp. Flat leaf Parsly, roughly chopped to serve

Grated Parmesan cheese, if desired

Salt and pepper to taste ( The anchovies are salty so taste and rectify accordingly)

1. In a large frying pan heat olive oil on a medium heat. Add garlic, chilli, and anchovies. Sauté while stirring gently, until anchovies begin to dissolve. Lower heat.

2. Add passata, oregano and whole canned tomatoes, crushed with wooden spoon for a chunky rustic sauce. Leave to simmer for 10 minutes.

3. Meanwhile, fill a large stock pot with water, generously salted and bring to the boil.

Add spaghetti and cook according to time specified on package to "al dente". Strain and reserve.

4. Add prawns (if using) to sauce if using and cook until done, about 3 mins.

5. To finish stir in olives, capers and parsley. Add reserved pasta and heat gently on low for a minute. Serve piping hot with parmesan cheese and crust bread.

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