Puttanesca Sauce with Spaghetti
Serves: 4
Preparation: 10 minutes
Cooking Time: 25 minutes
Ingredients
- 2 cloves garlic, peeled
- 5 anchovy fillets
- 2 tbsp olive oil
- Large pinch of chilli flakes
- 2 x 400g tins chopped tomatoes
- 400g spaghetti
- 2 handfuls (about 80g) olives eg green or black or Kalamata
- 1 tbsp capers
Method
- Finely slice the garlic and chop the anchovies. Put the oil, garlic, anchovies and chilli flakes into a pan and heat gently for a few minutes until the anchovies have mashed into small pieces. Add the tinned tomatoes and leave to simmer gently for 20 minutes.
- Meanwhile, bring a large pan of water to the boil and cook the spaghetti following the pack instructions.Add the olives and capers to the sauce and cook for another few minutes.
- Drain the pasta and put back into the pan, pour the sauce over the pasta and toss together.
