Kate Percy's Spaghetti Puttanesca | Women's Running

Kate Percy’s Spaghetti Puttanesca

Kate Percy’s Spaghetti Puttanesca

This comforting and flavourful pasta dish makes the perfect post-race meal. It's spicy and gutsy, and it packed full of vitamins.

Use up any pasta you have in the cupboard – it doesn't need to be spaghetti – and give yourself a tasty dose of Omega-3 and Vitamin C.

Total Time: 20 minutes

Servings: 4

Total Time: 20 minutes

Servings: 4

Ingredients

Method

Ingredients

(Servings: 4)

  • 125 125 g spaghetti or other pasta
  • 0.5 0.5 tbsp olive oil
  • 1 1 garlic cloves, peeled and thinly sliced
  • 0.5 0.5 dried chillies, crushed
  • 12.5 12.5 g tinned anchovies, drained and roughly chopped
  • 0.5 0.5 tbsp capers, rinsed
  • A handful of pitted black olives, roughly chopped
  • 2.5 2.5 sun-dried tomatoes
  • 50 50 g cherry tomatoes, chopped
  • 100 100 g tinned chopped tomatoes
  • 0.5 0.5 tbsp fresh flat-leaf parsley, chopped
  • 0.5 0.5 tbsp fresh basil leaves, chopped (plus a few for decoration)
  • Freshly ground black pepper
  • A splash of balsamic vinegar
  • 0.5 0.5 tbsp extra virgin olive oil
  • Fresh parmesan shavings

Method

  1. Heat 2 tbsp oil in a medium saucepan and gently fry the garlic for a minute. Then add a dried chilli and the anchovies. Cook gently for a few minutes and then add the capers, the olives and the sun-dried tomatoes.
  2. Add the can of tomatoes and cook, covered, for about 10 minutes, then add the cherry tomatoes and cook for a further 2 minutes or so until the tomatoes become a little soft. Finally, add the herbs, plenty of freshly ground black pepper and a splash of balsamic vinegar. Check for seasoning – you may need the other chilli but you probably will not need any salt because of the anchovies and the capers.
  3. Meanwhile, bring a large saucepan of salted water to the boil and cook the spaghetti according to the instructions on the pack. When the pasta is al dente, drain it and add it to the sauce. Add the extra virgin olive oil, stir it all together and then serve it up.
  4. Decorate with some torn up basil leaves and shavings of parmesan cheese.

You can find Kate Percy’s Go Bites here. Subscribe to get 10% off!

Written by

Holly Taylor

Holly Taylor

Currently training for her second half marathon

Meet the team

We use cookies to give you a better experience on womensrunning.co.uk. By continuing to use our site, you are agreeing to the use of cookies as set in our Cookie Policy.

OK, got it