A family classic. So cheap, quick and easy. Perfect for Sunday dinners.
For the anchovy haters - please don't leave them out. Put them in at the beginning. They will dissolve in the oil and you won't be able to detect the fishy flavour. They will just give the dish a wonderful savoury richness.
COOKING TIME (INCLUDES PREPARATION TIME): 20 MINUTES
- Crushed Chillies - £0.85
- Tinned Tuna - £0.65
- 2 Tins Cirio Chopped Tomatoes - £1.00
- Garlic - £0.30
- 1 Jar Kalamata Olives - £1.89
- 500g Spaghetti - £0.20
- Bunch of Parsley - £0.70
- Anchovies - £0.70
- Capers - £1.49
- Total Cost - £7.78 - This covers absolutely everything. All we assume you have in your kitchen beforehand is SALT, PEPPER AND OLIVE OIL.
- Add two cloves of chopped garlic, a teaspoon of crushed chillies and 6 chopped anchovies into a frying pan with a splash of olive oil. Fry for one minute, and then add two tins of Cirio Chopped Tomatoes.
- At this point, put 440g of spaghetti into a pan of boiling water with a large pinch of salt. This should take 10 minutes to cook.
- Add a large handful of capers and a large handful of Kalamata olives to your tomato sauce, and season with pepper. Allow sauce to reduce, and just when you are removing the pasta from the heat add your tin of tuna to the sauce.
- Drain the pasta, and then pour it back into the saucepan with the puttanesca sauce. Mix everything together, and add a large handful of chopped parsley. Serve with some parsley leaves scattered on top, and a good glug of olive oil.