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No-Chop Spaghetti Puttanesca

Spaghetti puttanesca
Jonathan Bell

Spaghetti puttanesca

As our mainstay spaghetti dish at home, this remains in the comfort zone when away — it's the camping version, putting it all in a pan and leaving to simmer. A little Parmesan is optional here — but unless the perfectionist in you got the upper hand when packing you're probably not going to have a grater. Finely sliced?

Click here to see 6 Quick and Easy Pasta Recipes

Click here to see Camping Cooking 101. 

Ingredients

For the spaghetti:

  • 12 ounces spaghetti

For the sauce:

  • 3 tablespoons extra-virgin olive oil
  • ½ teaspoon crushed garlic
  • 6 canned anchovy fillets
  • One 14.5-ounce can of chopped tomatoes
  • ¼ teaspoon crushed dried red chile flakes
  • 1 heaping tablespoon capers
  • 4 tablespoons sliced green olives
  • Sea salt

Directions

For the spaghetti:

Boil the spaghetti in plenty of salted water until al dente, then drain it, return it to the pan and toss with the hot puttanesca sauce below.

For the sauce:

If you are reliant on a one ring stove, the sauce can be made in advance and reheated. Heat the olive oil in a medium saucepan, add the garlic and anchovies and cook for a minute, mashing the anchovies into a paste. Add all the remaining sauce ingredients and simmer for 10–15 minutes, until soft and thickened. Toss in the cooked pasta and then serve.