Recipe: SPAGHETTI PUTTANESCA
2 tablespoons olive oil
3 cloves garlic, crushed
2 tablespoons fresh parsley, chopped
1/4 to 1/2 teaspoon chilli flakes or powder
2 x 411g can tomatoes, chopped
1 tablespoon capers
3 anchovy fillets, finely chopped
1/4 to 1/2 cup black olives
Black pepper to season
How to do:
Heat oil in a heavy based pan.
Add garlic, parsley and chilli flakes,
And cook, stirring about 1 minute over
Add undrained, crushed tomatoes and stir
To combine. Reduce heat and simmer,
Covered, for 5 minutes.
Add capers,anchovies and olives and cook,
Stirring, for another 5 minutes.
Add black pepper and stir to combine well.
While you make the sauce cook pasta in
A large pan of boiling water, until just tender
And drain immediately.
Combine pasta with the sauce and serve direct.
We like it served with fresh grated parmigiano
And a bit fresh curly, chopped parsley.
You also can use fettuchine.
Chop tomatoes easily with a pair of scissors.