Spaghetti with puttanesca sauce recipe
Ingredients
300g spaghetti
25ml olive oil
For the sauce
2 cloves garlic, minced
6 preserved anchovy fillets, drained
200g canned chopped tomatoes
50g small black olives
1tbsp parsley, finely chopped
2 tbsp baby capers, drained
1/2 tsp crushed chillies
salt
pepper
Cook the spaghetti in a large saucepan of boiling, salted water until 'al dente' usually 8-10 minutes. Meanwhile, heat the olive oil in a large frying pan over a moderate heat and saute the garlic, anchovy fillets and red chilli flakes for 1-2 minutes, stirring occasionally. Add the tomatoes, stir well, and cook for 6-7 minutes. Drain the pasta and divide between two oval serving plates. Stir the olives and half the baby capers into the sauce and adjust the seasoning. Finish by stirring in the parsley, then spoon on top of the plates of spaghetti and sprinkle the remaining baby capers on top. Serve immediately.
