Recipes
Puttanesca Spaghetti with Meatballs
Generously topped with spicy Italian sausage meatballs, this puttanesca pasta dish will thrill your taste buds with the bold taste of anchovy, black olives and capers. If there are kids around who will balk at the heat factor, substitute our Mild Italian or Salt & Pepper Sausage Meat to win them over.
15
min25
min5
What You Need
1
pkg.
(454 g) spaghetti or other long pasta
1/4
cup
olive oil
2
anchovy filets
1
chopped onion
2
garlic cloves, chopped
2
cans (540 mL each) Italian plum tomatoes
1/4
cup
flat-leaf parsley, minced
1/3
cup
black olives in oil, pitted and sliced
2
tbsp
capers, drained and chopped
2
tsp
dry oregano
1
pinch crushed red chili peppers, to taste (optional)
Preparation
- Cook spaghetti following package directions.
- Meanwhile, prepare meatballs and sauce. Preheat oven to 200°C (400°F). Shape sausage meat into 20 small meatballs using 1 Tbsp each. Arrange on a cooking sheet lined with aluminum foil and bake in oven for 10 minutes or until golden brown.
- While meatballs are cooking, in a heavy-bottomed saucepan, warm olive oil over low heat. Add anchovies and melt in oil for 5 minutes, all the while mixing and crushing with a wooden spoon. Add in onion and garlic, then cook another 5 minutes until soft.
- Pour tomatoes into a bowl and crush by hand or using a potato masher. Transfer to saucepan along with remaining ingredients, reduce heat to low and simmer for 20 minutes.
- Add cooked meatballs to sauce, then cook together for 5 minutes more. Adjust seasoning and serve over pasta.
