Caper puttanesca

A classic Italian favourite that will become your storecupboard staple

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Using the brine from a jar of capers is what makes this dish so special. Something that would ordinarily be thrown away actually has the ability to transform this into one of my favourite pasta dishes.

  • Pan-fry the garlic and a pinch of the chilli flakes ina generous glug of olive oil over a medium heat for about 3 minutes until the garlic starts to brown.
  • Add the chopped tomatoes, capers, caper brine and olives, season to taste with salt and pepper, then simmer for about 10 minutes.
  • Meanwhile, bring a pan of salted water to the boiland cook the spaghetti until al dente.
  • Use tongs to transfer the spaghetti to the sauce,along with a couple of tablespoons of the cookingwater, and mix it all together. Sprinkle with the remaining pinch of chilli flakes and drizzle with a glug of olive oil to serve.

Recipe adapted from Vegan One Pound Meals by Miguel Barclay (Headline)
First published in the JC September 2019


2 garlic cloves, sliced

2 pinches of dried chilli flakes

200g chopped tomatoes (from a 400g tin)

Small handful of capers, plus a splash of caper brine

Small handful of pitted black olives

Handful of dried spaghetti

Olive oil

Salt and pepper

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