We usually serve this with “Cheats” Garlic Bread and a simple side salad with oil and balsamic dressing but to be honest there’s enough flavour and zing to it to simply nosh on a big bowl of this and nothing else.

Serves 8 Hungry Sailors!

First, find these:

For the Puttanesca

• Olive oil
• 2 onions finely chopped
• 4-5 garlic cloves, crushed or very finely chopped
• 1 tsp chilli flakes
• 1 can chopped tomatoes
• 500g Tomato Passata
• 250g Sliced Pitted Black Olives
• 4 tbsp drained capers
• 10 anchovy fillets or rehydrated dried porcini mushrooms, roughly chopped.
• 1 can of spinach (drained) – you can use fresh spinach but a huge bag just wilts down to nothing and it keeps for like, 10 minutes in your average boat fridge – tinned is fine and takes up so much less room!
• 1 tsp dried parsley or oregano
• 800g Spaghetti
• Parmesan to serve (optional)

For the “Cheats” Garlic Bread

• Two “Bake at Home” Baguettes or 8 “Bake at Home” Petit Pain
• 1/3rd pack butter (or veg spread if vegan)
• 6-8 cloves garlic, crushed or very finely chopped

Now do this:

If using the dried porcini mushrooms instead of anchovies, you will need to soak them (the mushrooms, not the anchovies) in some boiling water for a minimum of 30 minutes before you start. Don’t overdo the water but make sure that the mushrooms remain covered. Retain the resulting “mushroom broth” for use later.

Put your oven on to preheat at whatever temperature the “Bake at Home” bread packet suggests.

Find the biggest pan you have and half fill with well salted water – set it on the hob to boil. (We have a perfect pasta pan with a locking draining lid which is absolutely ideal for this but any pan will do as long as you have a colander or some other way of draining the water off once the spaghetti is cooked.)

In another pan heat the oil and then add the onion and fry until soft and pearly but not browned (8-10 mins). Now add the garlic and chilli, give it a good stir and leave it to cook for another minute or two.

Stir in the tomatoes, passata, olives, capers, spinnach and either anchovies or mushrooms (if using the mushrooms add a cup full of the rehydration broth too). Cook for 15 mins or so. Before serving stir in the parsley/oregano

While the sauce is thickening put your bread in the oven and put the spaghetti in the (hopefully now) boiling salted water.

Mash up the butter or veg spread and the garlic bread garlic and set to one side. Try to get it as smooth as possible but don’t fret about the odd garlicky lump.

Once the spaghetti is cooked, drain it and add in about half of the sauce, mixing it in really well to coat all of the spaghetti.

Pull out the (hopefully now nicely cooked) bread and, if using baguettes slice each one into 8 pieces, or half each petit pain. Spread the butter/veg spread and garlic mixture evenly on each slice. Pop back into the now cooling oven for a minute.

Plate up the spaghetti placing a dollop of the reserved sauce on top of each pasta pile. Sprinkle some parmesan over the top and serve with a couple of slices of the garlic bread and a simple, dressed side salad.

Enjoy! (And let me know how you get on in the comments below.)

We usually serve this with “Cheats” Garlic Bread and a simple side salad with oil and balsamic dressing but to be honest there’s enough flavour and zing to it to simply nosh on a big bowl of this and nothing else.

Serves 8 Hungry Sailors!

First, find these:

For the Puttanesca

• Olive oil
• 2 onions finely chopped
• 4-5 garlic cloves, crushed or very finely chopped
• 1 tsp chilli flakes
• 1 can chopped tomatoes
• 500g Tomato Passata
• 250g Sliced Pitted Black Olives
• 4 tbsp drained capers
• 10 anchovy fillets or rehydrated dried porcini mushrooms, roughly chopped.
• 1 can of spinach (drained) – you can use fresh spinach but a huge bag just wilts down to nothing and it keeps for like, 10 minutes in your average boat fridge – tinned is fine and takes up so much less room!
• 1 tsp dried parsley or oregano
• 800g Spaghetti
• Parmesan to serve (optional)

For the “Cheats” Garlic Bread

• Two “Bake at Home” Baguettes or 8 “Bake at Home” Petit Pain
• 1/3rd pack butter (or veg spread if vegan)
• 6-8 cloves garlic, crushed or very finely chopped

Now do this:

If using the dried porcini mushrooms instead of anchovies, you will need to soak them (the mushrooms, not the anchovies) in some boiling water for a minimum of 30 minutes before you start. Don’t overdo the water but make sure that the mushrooms remain covered. Retain the resulting “mushroom broth” for use later.

Put your oven on to preheat at whatever temperature the “Bake at Home” bread packet suggests.

Find the biggest pan you have and half fill with well salted water – set it on the hob to boil. (We have a perfect pasta pan with a locking draining lid which is absolutely ideal for this but any pan will do as long as you have a colander or some other way of draining the water off once the spaghetti is cooked.)

In another pan heat the oil and then add the onion and fry until soft and pearly but not browned (8-10 mins). Now add the garlic and chilli, give it a good stir and leave it to cook for another minute or two.

Stir in the tomatoes, passata, olives, capers, spinnach and either anchovies or mushrooms (if using the mushrooms add a cup full of the rehydration broth too). Cook for 15 mins or so. Before serving stir in the parsley/oregano

While the sauce is thickening put your bread in the oven and put the spaghetti in the (hopefully now) boiling salted water.

Mash up the butter or veg spread and the garlic bread garlic and set to one side. Try to get it as smooth as possible but don’t fret about the odd garlicky lump.

Once the spaghetti is cooked, drain it and add in about half of the sauce, mixing it in really well to coat all of the spaghetti.

Pull out the (hopefully now nicely cooked) bread and, if using baguettes slice each one into 8 pieces, or half each petit pain. Spread the butter/veg spread and garlic mixture evenly on each slice. Pop back into the now cooling oven for a minute.

Plate up the spaghetti placing a dollop of the reserved sauce on top of each pasta pile. Sprinkle some parmesan over the top and serve with a couple of slices of the garlic bread and a simple, dressed side salad.

Enjoy! (And let me know how you get on in the comments below.)

We usually serve this with “Cheats” Garlic Bread and a simple side salad with oil and balsamic dressing but to be honest there’s enough flavour and zing to it to simply nosh on a big bowl of this and nothing else.

Serves 8 Hungry Sailors!

First, find these:

For the Puttanesca

• Olive oil
• 2 onions finely chopped
• 4-5 garlic cloves, crushed or very finely chopped
• 1 tsp chilli flakes
• 1 can chopped tomatoes
• 500g Tomato Passata
• 250g Sliced Pitted Black Olives
• 4 tbsp drained capers
• 10 anchovy fillets or rehydrated dried porcini mushrooms, roughly chopped.
• 1 can of spinach (drained) – you can use fresh spinach but a huge bag just wilts down to nothing and it keeps for like, 10 minutes in your average boat fridge – tinned is fine and takes up so much less room!
• 1 tsp dried parsley or oregano
• 800g Spaghetti
• Parmesan to serve (optional)

For the “Cheats” Garlic Bread

• Two “Bake at Home” Baguettes or 8 “Bake at Home” Petit Pain
• 1/3rd pack butter (or veg spread if vegan)
• 6-8 cloves garlic, crushed or very finely chopped

Now do this:

If using the dried porcini mushrooms instead of anchovies, you will need to soak them (the mushrooms, not the anchovies) in some boiling water for a minimum of 30 minutes before you start. Don’t overdo the water but make sure that the mushrooms remain covered. Retain the resulting “mushroom broth” for use later.

Put your oven on to preheat at whatever temperature the “Bake at Home” bread packet suggests.

Find the biggest pan you have and half fill with well salted water – set it on the hob to boil. (We have a perfect pasta pan with a locking draining lid which is absolutely ideal for this but any pan will do as long as you have a colander or some other way of draining the water off once the spaghetti is cooked.)

In another pan heat the oil and then add the onion and fry until soft and pearly but not browned (8-10 mins). Now add the garlic and chilli, give it a good stir and leave it to cook for another minute or two.

Stir in the tomatoes, passata, olives, capers, spinnach and either anchovies or mushrooms (if using the mushrooms add a cup full of the rehydration broth too). Cook for 15 mins or so. Before serving stir in the parsley/oregano

While the sauce is thickening put your bread in the oven and put the spaghetti in the (hopefully now) boiling salted water.

Mash up the butter or veg spread and the garlic bread garlic and set to one side. Try to get it as smooth as possible but don’t fret about the odd garlicky lump.

Once the spaghetti is cooked, drain it and add in about half of the sauce, mixing it in really well to coat all of the spaghetti.

Pull out the (hopefully now nicely cooked) bread and, if using baguettes slice each one into 8 pieces, or half each petit pain. Spread the butter/veg spread and garlic mixture evenly on each slice. Pop back into the now cooling oven for a minute.

Plate up the spaghetti placing a dollop of the reserved sauce on top of each pasta pile. Sprinkle some parmesan over the top and serve with a couple of slices of the garlic bread and a simple, dressed side salad.

Enjoy! (And let me know how you get on in the comments below.)

We usually serve this with “Cheats” Garlic Bread and a simple side salad with oil and balsamic dressing but to be honest there’s enough flavour and zing to it to simply nosh on a big bowl of this and nothing else.

Serves 8 Hungry Sailors!

First, find these:

For the Puttanesca

• Olive oil
• 2 onions finely chopped
• 4-5 garlic cloves, crushed or very finely chopped
• 1 tsp chilli flakes
• 1 can chopped tomatoes
• 500g Tomato Passata
• 250g Sliced Pitted Black Olives
• 4 tbsp drained capers
• 10 anchovy fillets or rehydrated dried porcini mushrooms, roughly chopped.
• 1 can of spinach (drained) – you can use fresh spinach but a huge bag just wilts down to nothing and it keeps for like, 10 minutes in your average boat fridge – tinned is fine and takes up so much less room!
• 1 tsp dried parsley or oregano
• 800g Spaghetti
• Parmesan to serve (optional)

For the “Cheats” Garlic Bread

• Two “Bake at Home” Baguettes or 8 “Bake at Home” Petit Pain
• 1/3rd pack butter (or veg spread if vegan)
• 6-8 cloves garlic, crushed or very finely chopped

Now do this:

If using the dried porcini mushrooms instead of anchovies, you will need to soak them (the mushrooms, not the anchovies) in some boiling water for a minimum of 30 minutes before you start. Don’t overdo the water but make sure that the mushrooms remain covered. Retain the resulting “mushroom broth” for use later.

Put your oven on to preheat at whatever temperature the “Bake at Home” bread packet suggests.

Find the biggest pan you have and half fill with well salted water – set it on the hob to boil. (We have a perfect pasta pan with a locking draining lid which is absolutely ideal for this but any pan will do as long as you have a colander or some other way of draining the water off once the spaghetti is cooked.)

In another pan heat the oil and then add the onion and fry until soft and pearly but not browned (8-10 mins). Now add the garlic and chilli, give it a good stir and leave it to cook for another minute or two.

Stir in the tomatoes, passata, olives, capers, spinnach and either anchovies or mushrooms (if using the mushrooms add a cup full of the rehydration broth too). Cook for 15 mins or so. Before serving stir in the parsley/oregano

While the sauce is thickening put your bread in the oven and put the spaghetti in the (hopefully now) boiling salted water.

Mash up the butter or veg spread and the garlic bread garlic and set to one side. Try to get it as smooth as possible but don’t fret about the odd garlicky lump.

Once the spaghetti is cooked, drain it and add in about half of the sauce, mixing it in really well to coat all of the spaghetti.

Pull out the (hopefully now nicely cooked) bread and, if using baguettes slice each one into 8 pieces, or half each petit pain. Spread the butter/veg spread and garlic mixture evenly on each slice. Pop back into the now cooling oven for a minute.

Plate up the spaghetti placing a dollop of the reserved sauce on top of each pasta pile. Sprinkle some parmesan over the top and serve with a couple of slices of the garlic bread and a simple, dressed side salad.

Enjoy! (And let me know how you get on in the comments below.)