Spaghetti Puttanesca
A quick and easy Italian pasta dish, perfect for weeknights!
Recipe type: Main
  • ¼ olive or plain ciabatta loaf
  • 100ml olive oil
  • 1 tablespoon chopped thyme leaves, plus thyme sprigs to serve
  • 1 large tomato
  • 2 red onions, thinly sliced
  • 4 garlic cloves, finely chopped
  • Pinch of chilli flakes
  • 12 anchovy fillets in oil, drained, roughly chopped
  • 200g semi-dried tomatoes, halved
  • 200g pitted kalamata olives
  • 400g spaghetti
  1. Preheat the oven to 180C and line a baking tray with foil.
  2. Place the ciabatta in a food processor and whiz to form coarse crumbs. Spread the breadcrumbs onto the lined baking tray, drizzle with ¼ cup (60ml) olive oil, scatter with chopped thyme leaves and season well with sea salt and freshly ground black pepper. Bake for 10 minutes or until the breadcrumbs are golden and crisp, then set aside.
  3. Meanwhile, cut a small cross in the base of the tomato. Plunge the tomato into boiling water for 30 seconds, then refresh immediately in iced water. Peel and halve the tomato, then scoop out and discard the seeds. Finely chop and set aside.
  4. Place the remaning 2 tablespoons olive oil in a large frypan over medium heat. Add the onion and cook, stirring, for 3-4 minutes until softened but not colored. Add the chopped tomato, garlic, chilli and anchovies and cook, stirring for 3-4 minutes until the anchovies dissolve and the tomato has broken down. Add the semi-dried tomatoes and olives and stir for 1-2 minutes to warm through.
  5. Meanwhile, cook the spaghetti in a large saucepan of boiling salted water according to the packet instructions. Drain, then add the pasta to the sauce and toss well to combine.
  6. Divide the spaghetti and sauce among bowls, scatter with the breadcrumbs and thyme sprigs, then serve.
Recipe by sweetest kitchen at