Karen Martini’s Puttanesca

An Italian spaghetti family favourite, created by Karen Martini for Always Fresh
Cooking Time: 25 minutes Makes: 4-6






Place a heavy based pan over a medium heat. Add slices of sour dough and dry fry for 4 minutes. Then add a splash of olive oil, season and fry till crispy. Allow to cool and then crunch with your hands. Set aside.

In a saucepan, cook the spaghetti pasta.

In a fry pan over medium heat add virgin oil and garlic. Season with salt, the oregano, anchovies, capers and olives and cook for 1-2 minutes. Then add tomato, dried chilli, pepper and parsley.

Stir and cook for 10 minutes then add the hot spaghetti straight from the pot and splash in a little of the water.

Toss the spaghetti through to have the sauce absorbed.

Then serve topped with the crumbled fried sourdough or pangrattato.


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