Delia Smith Puttanesca

Delia Smith’s Puttanesca is made with spaghetti, extra virgin olive oil, garlic, red chilli, fresh basil, anchovies, black olives, capers, tomatoes, and tomato purée. This delicious Puttanesca recipe creates a hearty dinner that takes about 1 hour to prepare and can serve up to 4 people.

Delia Smith Puttanesca Ingredients

Spaghetti:

• 8-10 oz (225-275 g) spaghetti
• A few drops of olive oil
• Salt

For the Sauce:

• 2 tablespoons extra virgin olive oil
• Salt and freshly milled black pepper
• 2 cloves garlic, finely chopped
• 1 fresh red chilli, de-seeded and chopped
• 1 level dessertspoon chopped fresh basil
• 2 oz (50 g) anchovies, drained
• 6 oz (175 g) pitted black olives, chopped
• 1 heaped tablespoon capers, drained
• 1 lb (450 g) tomatoes, skinned and chopped
• 1 rounded tablespoon tomato purée

To Garnish:

• Chopped fresh basil
• Lots of freshly grated Parmesan cheese (Parmigiano Reggiano)

How To Make Delia Smith Puttanesca

1. Prepare the Sauce: Heat the oil in a medium saucepan, then add the garlic, chilli, and basil. Cook briefly until the garlic is pale gold. Add anchovies, olives, capers, tomatoes, and tomato purée. Stir and season with pepper (no salt yet). Simmer gently without a lid for 40 minutes until thickened.
2. Cook the Spaghetti: Fill a large saucepan with at least 4 pints (2.25 liters) of hot water and bring to a gentle simmer. Add a few drops of olive oil and salt. 8 minutes before the sauce is done, add the spaghetti. Stir well and cook for exactly 8 minutes. Drain and return to the saucepan.
3. Combine and Serve: Toss the drained spaghetti with the sauce and chopped basil. Serve in well-heated bowls, garnished with chopped basil and grated Parmesan cheese. Enjoy with a robust Italian red wine.

Recipe Tips

• Use high-quality anchovies: Choose good-quality anchovies for a more intense and authentic flavor. This will enhance the overall taste of your sauce.
• Chop the garlic finely: Finely chopping the garlic helps it cook evenly and blend better into the sauce, avoiding large, raw bits.
• Simmer sauce slowly: Let the sauce simmer gently without a lid. This helps the flavors concentrate and the sauce to thicken properly.
• Stir spaghetti occasionally: Stir the spaghetti often while cooking to prevent it from sticking together and ensure even cooking.

What To Serve With Puttanesca?

This hearty Puttanesca pairs well with a simple green salad, garlic bread, roasted vegetables, or steamed broccoli. It also can be served alongside a light cucumber salad, a side of sautéed spinach, grilled chicken, or a fresh tomato and basil salad for a tasty dinner.

How To Store Leftovers Puttanesca?

• Refrigerate: Let the leftover Puttanesca cool to room temperature. Transfer to an airtight container and store in the fridge for up to 3 days.
• Freeze: Cool the Puttanesca completely before transferring it to a freezer-safe container. Store in the freezer for up to 3 months. To thaw, place it in the fridge overnight before reheating.

How To Reheat Leftovers Puttanesca?

• In The Oven: Preheat your oven to 350°F (175°C). Place the Puttanesca in an oven-safe dish and cover with foil. Heat for 20-25 minutes, or until heated through.
• In The Microwave: Transfer the Puttanesca to a microwave-safe dish. Cover loosely and microwave on high for 2-3 minutes, stirring halfway through, until heated evenly.
• On The Stove: Heat a little olive oil in a pan over medium heat. Add the Puttanesca and cook, stirring occasionally, until heated through, about 5-7 minutes.

Delia Smith Puttanesca Nutrition Facts

Serving Size: 1 serving (1/4 of the recipe)

• Calories: 450
• Total Fat: 22 g
• Saturated Fat: 4 g
• Cholesterol: 25 mg
• Sodium: 1100 mg
• Potassium: 550 mg
• Total Carbohydrate: 50 g
• Dietary Fiber: 5 g
• Sugars: 8 g
• Protein: 15 g

Try More Delia Smith Recipes:

• Delia Smith Cheese Sauce
• Delia Smith Ratatouille
• Delia Smith Nut Roast
• Delia Smith Beef Wellington