Angela Hartnett’s easy weeknight pasta
Michelin-starred chef Angela Hartnett is in the kitchen with an easy weeknight spaghetti. Her simple but flavourful puttanesca pasta uses up your store cupboard ingredients whilst still packing a punch, and can be knocked up in a flash.
Angela’s puttanesca pasta
Serves: 4
Ingredients
1 tbsp olive oil
2 red onions, thinly sliced
4 clove/s cloves garlic, crushed
2 x 400g cans chopped tomatoes
Pinch of chilli flakes, to taste
50g can anchovies in oil
70g packet pitted green olives with chilli peppers, roughly chopped
350g spaghetti
25g basil
Parmigiano Reggiano, grated, to serve (optional)
Method
1. Heat the oil in a saucepan and gently fry the onions for 5 minutes until lightly browned, adding the garlic for the last couple of minutes.
2. Stir in the tomatoes and chilli flakes and heat until simmering.
3. Roughly chop the anchovies, reserving the oil, and add both to the pan with the olives.
4. Cook gently for 20 minutes until the sauce is thick and pulpy. Season.
5. Cook the pasta according to the pack instructions. Reserve a cup of cooking water, then drain.
6. Return the pasta to the pan and add the puttanesca sauce with a splash of the reserved water.
7. Tear most of the basil into the pan, then stir well.
8. Divide between 4 shallow bowls and serve, scattered with the remaining basil and some Parmesan, if liked.