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- Spaghetti Puttanesca
Ingredients
- 4 tbsp extra virgin olive oil
- 2 garlic cloves, finely chopped
- ½ red chilli, fresh, deseeded and finely chopped
- 6 anchovies, canned, drained and finely chopped
- 115g black olives, pitted and chopped
- 2 tbsp capers, rinsed and drained
- 450g tomatoes, skinned, deseeded, and chopped
- 450g spaghetti
- 1 sprinkle chopped parsley, to serve
- 1 sprinkle parmesan cheese, to serve
Method
Step 1
Heat the oil in a saucepan, add the garlic and chilli, and cook gently for 2 minutes, or until the garlic is slightly coloured. Add all the other sauce ingredients and stir, breaking down the anchovies to a paste.
Step 2
Reduce the heat and let the sauce simmer, uncovered, for 10–15 minutes, or until the sauce has thickened, stirring frequently.
Step 3
Cook the spaghetti in plenty of lightly salted boiling water for 10 minutes, or as directed on the packet. Drain.
Step 4
Toss the spaghetti with the sauce, and serve sprinkled with parsley and Parmesan cheese.
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