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Spaghetti Puttanesca
Puttanesca is not for sissies! Spicy and hot with the salty flavour of anchovies, this pasta dish is a perfect example of the hearty cuisine that the Italian south is well-known for.
500g Spaghetti
100g Anchovy fillets
400g Tin of peeled tomatoes
2-3 Garlic cloves
100g Black olives
30g Capers
15g Parsley
8–10 tbsp. Oil
Chilli flakes
Salt
Pepper
- Finely chop the garlic and anchovies and fry in oil.
- Add the chilli flakes, olives and tomatoes, roughly chop the tomatoes with a wooden spoon, add the capers, season with salt and simmer over a medium heat for about 30 minutes. Stir occasionally and add water if necessary if it becomes too dry.
- In the meantime, prepare the spaghetti.
- Wash and chop the parsley.
- Add the al dente pasta to the sauce.
- Sprinkle the fresh parsley over the pasta before serving.
- Buon appetito!
