Recipe - Pasta alla Puttanesca

Serves - 2 | Prepare - 30 mins | Level - Beginner

What you’ll need

• 2 tbsp extra-virgin olive oil

• 2 cloves garlic, smashed

• 4 anchovy fillets, chopped (keep 1 tbsp of the oil)

• 1 (400g) can chopped tomatoes/passata

• 50g kalamata olives, pitted

• 25g capers

• 1/2 tsp crushed chilli flakes

• salt

• 150g Penne or Spaghetti

• Chopped parsley, for garnish

• Freshly grated Parmesan, for serving

Method

Step 1

Heat oil in a large pan over medium heat. Add garlic cook for around 1 minute. Add the anchovies and their oil, cook until they start to dissolve, approx. 1-2 minutes, add the chilli flakes. Allow these to infuse the oil then add the tomatoes, olives and capers. Bring to a boil, then reduce heat and let simmer, 20 minutes.

Step 2

Meanwhile, bring a large pot of salted water to a boil. Add spaghetti and cook according to package directions, until al dente; drain. Toss spaghetti in sauce. Sprinkle with parsley and Parmesan and serve.