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Serves
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Ingredients
  • 1 tbsp olive oil
  • 1 red onion, finely diced
  • 3 large garlic cloves, crushed
  • 1 tsp chilli flakes
  • 474 ml Passata ( 1 pint)
  • 1 tin of anchovies (about 8 fillets), finely chopped
  • 2 tbsps sun-blushed tomatoes and some of the oil
  • 100 g black olives
  • 100 g capers
  • Zest of a lemon
  • Flat Leaf Parsley, a handful chopped
  • Spaghetti, a handful per person
  • Extra Virgin Olive oil & Parmesan for serving
SPAGHETTI ALLA PUTTANESCA SPAGHETTI ALLA PUTTANESCA
SPAGHETTI ALLA PUTTANESCA

One of my quick pasta dishes.

The flavours are tangy and unusual for pasta with anchovies seasoning the dish and capers which have the sourness, a little hint of chilli brings the whole dish together.

Its so easy to make and a quick dinner, but also extremely moreish and tasty.

Prep 15 minutes
Total 15 minutes
  • Cook the spaghetti al dente and set aside.
  • Heat the olive oil in a pan and add the anchovies. Cook and watch them melt into the oil, I press on them a little with a spoon to help them melt and crush. Cook for a few minutes.
  • Add in the onions and soften, try not to colour them too much and turn the heat down if they start to brown. you can add some of the sun-blush tomato oil if needed.
  • Add the garlic, then the chilli flakes and keep cooking for a few minutes more.
  • Pour in the Passata and let it bubble away, stir well.
  • Add the sun-blushed tomatoes, then the lemon zest.
  • Stir in the capers and black olives.
  • Add the cooked spaghetti to the sauce, stir through carefully, making sure all of the pasta is covered in the sauce. There is no need to add salt to this dish as the anchovies and capers will season this enough. You can add a little black pepper.
  • Stir in the parsley.
  • Serve with extra parsley and drizzle over extra virgin olive oil, crumble over parmesan cheese.

I’m Lulu, and have been in love with food my whole life. I however took the route of fashion design and have worked within the industry for nearly 20 years, but I always shared recipes with friends and colleagues and dreamed of cooking full time. I am a previous Masterchef contestant which just confirmed I needed cooking to be part of my life plan. These days I am lucky to have a hand in both; being creative in any area is really what I enjoy.


I cook a lot of curries as my family have Indian roots, I also have a cookbook out called CURRY UP. But don’t get ‘curried’ away as I enjoy cooking most foods.


It just about sharing the food love really, nothing more. I hope what you see makes you hungry and entices you to try the recipes out!


Contact: info@lululemonandlace.com


SPAGHETTI ALLA PUTTANESCA

One of my quick pasta dishes.

The flavours are tangy and unusual for pasta with anchovies seasoning the dish and capers which have the sourness, a little hint of chilli brings the whole dish together.

Its so easy to make and a quick dinner, but also extremely moreish and tasty.

favorite
print
rate
Prep 15 minutes
Total 15 minutes
Serves
US | Metric
Ingredients
  • 1 tbsp olive oil
  • 1 red onion, finely diced
  • 3 large garlic cloves, crushed
  • 1 tsp chilli flakes
  • 474 ml Passata ( 1 pint)
  • 1 tin of anchovies (about 8 fillets), finely chopped
  • 2 tbsps sun-blushed tomatoes and some of the oil
  • 100 g black olives
  • 100 g capers
  • Zest of a lemon
  • Flat Leaf Parsley, a handful chopped
  • Spaghetti, a handful per person
  • Extra Virgin Olive oil & Parmesan for serving

  • Cook the spaghetti al dente and set aside.
  • Heat the olive oil in a pan and add the anchovies. Cook and watch them melt into the oil, I press on them a little with a spoon to help them melt and crush. Cook for a few minutes.
  • Add in the onions and soften, try not to colour them too much and turn the heat down if they start to brown. you can add some of the sun-blush tomato oil if needed.
  • Add the garlic, then the chilli flakes and keep cooking for a few minutes more.
  • Pour in the Passata and let it bubble away, stir well.
  • Add the sun-blushed tomatoes, then the lemon zest.
  • Stir in the capers and black olives.
  • Add the cooked spaghetti to the sauce, stir through carefully, making sure all of the pasta is covered in the sauce. There is no need to add salt to this dish as the anchovies and capers will season this enough. You can add a little black pepper.
  • Stir in the parsley.
  • Serve with extra parsley and drizzle over extra virgin olive oil, crumble over parmesan cheese.

I’m Lulu, and have been in love with food my whole life. I however took the route of fashion design and have worked within the industry for nearly 20 years, but I always shared recipes with friends and colleagues and dreamed of cooking full time. I am a previous Masterchef contestant which just confirmed I needed cooking to be part of my life plan. These days I am lucky to have a hand in both; being creative in any area is really what I enjoy.


I cook a lot of curries as my family have Indian roots, I also have a cookbook out called CURRY UP. But don’t get ‘curried’ away as I enjoy cooking most foods.


It just about sharing the food love really, nothing more. I hope what you see makes you hungry and entices you to try the recipes out!


Contact: info@lululemonandlace.com