Spaghetti puttanesca
Ingredients
- 30ml (2 tbsp) olive oil
- 2 cloves garlic, chopped
- 45ml (3 tbsp) finely chopped fresh parsley
- 2.5ml ( tsp) dried oreganum
- 3 anchovy fillets, cut into strips
- 1 x 400g can chopped tomatoes
- 85ml ( cup) black olives, pitted and halved
- 1 fresh red chilli, seeded and chopped
- 60ml ( cup) capers, drained
- 400g spaghetti
Method
Heat the oil in a large pan and fry the garlic until softened.
Add the parsley and oreganum and stir until fragrant.
Add the anchovies, tomatoes, olives, chilli and capers and simmer until the sauce thickens.
Cook the spaghetti in boiling salted water untilal dente and drain, reserving 2-3 tablespoons of the cooking water.
Add the drained pasta and reserved cooking water to the sauce, mix to coat, heat through and serve immediately.
Serves 4
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