Spaghetti Puttanesca done my way

May 15, 2007 at 9:20 am Leave a comment


This is my version of the classic Italian dish. The most important thing about this dish is that it can be created exclusively from things you have in your pantry. My version strays from this a little, incorporating several fresh ingredients in addition to the pantry basics. However these things could be omitted and the dish will still be delicious.


~1 cup cooked spaghetti
~1/2 stick of celery, very finely diced
~6 button mushrooms, very finely diced
~1 large clove of garlic, finely diced
~5 green olives, sliced
~5 kalamata olives, sliced
~10 capers
~1 anchovy fillet, sliced
~2 semi-dried tomato halves, diced
~1 cup diced tinned tomatoes
~2 tablespoons red wine
~dried chilli flakes, dried mixed herbs and fresh cracked black pepper, to taste

Fry the garlic, mushrooms and celery in a little olive oil until transparent. Add the olives, capers, dried tomatoes and tinned tomatoes. Bring to a gentle simmer. Add the wine and dried ingredients to taste. Simmer uncovered for approximately 15 minutes or until the sauce has reduced to a thick consistency. Add the pasta and stir to combine. Serve immediately with grated fresh paremesan cheese.

Serves 1 as a main or 2 as a starter. Calories in this dish: approximately 300.

This is wonderful with a robust red wine. Something really gutsy like a wonderful grenache would be perfect. I can never resist a D’Arenberg wine, and their Custodian grenache is a beauty. Don’t spend too much though, because this dish will overpower a complex wine.


Entry filed under: food, wine.

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