Search Over 15,000 Recipes

Advanced Search

Ingredients

Exclude

Cuisine
Collections
Chef Name
Show Name

Recipes from: Celebrity Chefs
Member Chefs
Both
Recipes must have: Video Photo

Slut's Spaghetti

Recipe by Nigella Lawson from Nigella Kitchen

Pin It

Nigella simply couldn't resist the direct translation of dish pasta alla puttanesca for its fiery tang and robust saltiness.

Serves 4 to 6

Ingredients

3 x 15ml tablespoons olive oil
8 anchovy fillets, drained and finely chopped
2 garlic cloves, peeled and finely sliced, crushed or grated
½ teaspoon crushed chilli flakes, or 1–2 x 15ml tablespoons pickled red jalapeño chilli peppers (drained, sliced and diced), or to taste
500g spaghetti
1 x 400g can chopped tomatoes
150g (drained weight) pitted black olives, chopped a bit
2 x 15ml tablespoons small capers, well rinsed and drained
2–3 x 15ml tablespoons chopped fresh parsley, to serve (optional)
salt and pepper, to taste

Measurement Conversion Calculator

Method

Put water for pasta on to boil, though you don’t need to get started on the sauce until it is pretty well boiling.
Pour the oil into a wide, shallowish frying pan, casserole or wok, and put on a medium heat.
Add the finely chopped anchovies and cook for about 3 minutes, pressing and pushing with a wooden spoon, until the anchovies have almost “melted”, then add the garlic and chilli flakes (or sliced then diced jalapeños) and cook, stirring for another minute.
This is probably the stage at which you will want to be salting the boiling pasta water and adding the spaghetti to cook according to packet instructions.
Going back to the sauce, add the tomatoes, olives and capers and cook for about 10 minutes, stirring every now and again, by which time it will have thickened slightly.
Taste for seasoning.
Just before the pasta is ready, remove about an espresso cupful of cooking water, and reserve it.
When the pasta is cooked as desired, drain and add the spaghetti to the sauce in your wok or pan, adding a little reserved pasta water, if needed, to help amalgamate the sauce.
Scatter with chopped parsley, if there’s some to hand, and serve in slatternly style, preferably with an untipped cigarette clamped between crimson-painted lips.

No Rating

Notes & Tips

The sauce can be made 2 days ahead. Transfer to non-metallic bowl to cool, then cover and refrigerate as soon as possible. Reheat gently in large saucepan, frying pan or wok, stirring occasionally, until piping hot. The cooled sauce can be frozen in resealable container for up to 3 months. Defrost overnight in fridge and reheat as above.

Recipe from Nigella Kitchen by Nigella Lawson, published by Chatto & Windus, part of the Random House Group Ltd.
www.nigella.com

Recipe Rating

What do you think?

Laura174 January 2011

Why the name?

Reply to this comment | Report abuse
- matt April 2011
  
  ha ha so funny
  
  Report abuse
Mariam4 December 2010

I would skip the water from pasta part because I prefer fluffy pasta to the amalgamated one. Olives, capers and anchovies is too much salt for me. Other than that its a fresh and 'comfort' pasta.

Reply to this comment | Report abuse
Judi Lorente December 2010

Nigella's "Slut's Spaghetti" is to die for - thanks Nigella!!

Reply to this comment | Report abuse
More
You will need to be a member to leave a comment - Log in / Register

Add a new comment

Name:

E-Mail:

Password: