A riff on traditional puttanesca pasta, this is a wonderfully versatile dish that elevates pantry staples and allows for flexibility with ingredients and measurements. Olives, anchovies, capers and garlic combine to form a delicious and nutrient rich dish brimming with antioxidants and omega-3 fatty acids. It is simple, yet elegant and filled with briny, tangy and umami goodness, packing a punch of flavour at every bite. 

We’ve used Mount Zero Extra Virgin Olive Oil which uses organic olives locally grown and produced in Victoria. We love Mount Zero’s commitment to sustainable and organic farming, packaging and reducing and eliminating their carbon footprint. Anchovies are from Fish4Ever, a global leader in the industry for sustainable and ethical fishing practices and we used certified organic spaghetti from Girolomoni. 

Time: 30 minutes

Yields: 4 servings

Ingredients

• ½ cup extra virgin olive oil
• 500g spaghetti
• 10 anchovy fillets (drained and roughly chopped)
• ¼ capers (drained and roughly chopped)
• 1 cup green olives (pitted and sliced - Cerignola or Picholine)
• 3 cups rocket
• 8 garlic cloves (peeled and thinly sliced)
• ½ teaspoon crushed red pepper flakes (more to taste)
• 1/3 cup chopped spring onion (white and light green parts)
• 2 tablespoons chopped parsley 
• 1 lemon (zest)
• Flaky salt and pepper for serving

Method 

1. Bring a large pot of well-salted water to a boil. Add the pasta to the pot and cook until the pasta is not quite al dente, about 7 minutes. Reserve 1 ½ cups of pasta cooking water and then drain the pasta.
2. While the pasta is cooking, prepare the sauce. Heat the olive oil in a large skillet over medium-low heat. Add garlic and red-pepper flakes and cook for about 1 minute, until garlic begins to turn golden.
3. Add anchovies, capers, olives and spring onion and cook until the anchovies have melted.
4. Add pasta, one cup of the reserved pasta water and rocket. Toss until the rocket has wilted.
5. Add another ½ cup of the pasta water if the pasta seems dry. Sprinkle parsley over pasta, season with salt and pepper and toss again.
6. Serve in bowls, zest lemon over pasta. Sprinkle flaky salt, another pinch of parsley and red-pepper flakes to taste. Enjoy!

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