Ingredients
- 60ml olive oil
- 1 medium onion, finely chopped
- Freshly ground salt and pepper
- 3 cloves of garlic, smashed
- 1 tsp dried chilli flakes
- 400g chopped tomatoes, tinned or jarred
- 10 whole anchovies
- 130g black olives, pitted
- 300g dried spaghetti
- 50g butter
- 30g capers
- 2 large bunches of flat-leaf parsley, chopped
- 1 big lump Shepherd’s Store or Cáis na Tíre cheese, to serve
Directions
- Heat the oil in a pan over a low to medium heat. Add the onion with a generous pinch of salt and fry for ten minutes, then add the garlic and chilli flakes. Cook until the garlic is soft, then stir in the tomatoes, anchovies and olives. Bring to a gentle simmer, then reduce over a low heat for around ten minutes. Season to taste.
- Meanwhile, cook your dried spaghetti as per packaging instructions, reserving half a ladle of water to add to the sauce alongside the butter.
- Add the cooked spaghetti and the sauce to a large bowl with the chopped parsley and capers then toss together.
- Divide the pasta between bowls and finely grate the cheese on top before serving.
Recipe by Jess Murphy, photography by Nathalie Márquez-Courtney
Originally published in the February 2021 issue of Food&Wine Magazine, click here to read the issue online
Click here for more pasta recipes
Tips
"This is my take on a traditional puttanesca – it’s the ultimate February store cupboard dish because it’s a great way to use up all those leftover odds and ends you have lying around. For Valentine’s Day, people think of something spicy, sophisticated and sexy, and this recipe uses normal ingredients to provide just that – it’s a total flavour bomb. If you have any leftovers, they’re delicious the next day topped with crunchy breadcrumbs. I recommend enjoying this with all the wine!" - Jess Murphy
