Spaghetti alla Puttanesca

(Spaghetti with capers, olives & anchovies)

Serves 4-6


Ingredients:

500g spaghetti
2 tbsp olive oil
3 cloves garlic, crushed
2 tbsp chopped fresh parsley
¼-½ tsp chilli flakes or powder
2 x 425g can tomatoes, crushed
1 tbsp capers
3 anchovy fillets, chopped
3 tbsp black olives
black pepper
freshly grated Parmesan cheese


Method:

1. Add the spaghetti to a large pan of rapidly boiling water. Cook the pasta until just tender, then drain in a colander and return to the pan and keep warm.
2. While the pasta is cooking, heat the oil in a large heavy-based frying pan. Add the garlic, parsley and chilli flakes and cook, stirring constantly, for about 1 minute over medium heat.
3. Add the undrained, crushed tomatoes (see Note) to the pan, bring to the boil, reduce the heat and simmer, covered, for 5 minutes.
4. Add the capers, anchovies and olives and cook, stirring, for a further 5 minutes. Season to taste with the black pepper and stir to combine. Add the sauce to the pasta and toss gently until the sauce is evenly distributed. Serve immediately in warm pasta bowls, garnished with freshly grated Parmesan cheese.

Note: One way of crushing tomatoes is to leave them in the can and chop them with a pair of kitchen scissors. Otherwise, drain them, reserve juice, and chop on a board. You may use fettucine instead of spaghetti, if desired, in this recipe.