Pasta Puttanesca

Cooking time: 35 mins

Serves: 2

Ingredients

• 300g spaghetti

• 60g extra virgin olive oil

• 4 cloves garlic, sliced

• 1 teaspoon of chilli flakes

• 6 anchovy fillets, chopped

• 400g canned chopped tomatoes

• 80g pitted black olives, sliced

• 50g capers, drained

• Salt, to taste

• Freshly ground black pepper, to taste

• Fresh parsley, chopped (for garnish)

Method

-In a large sauté pan, heat the olive oil over medium heat. Add the minced garlic and anchovy fillets. Sauté for a minute or until the garlic becomes fragrant and the anchovies start to dissolve.

-Add the canned chopped tomatoes, sliced black olives, capers, and dried chili flakes to the skillet. Stir well to combine all the ingredients.

-Reduce the heat to low and let the sauce simmer for about 10-15 minutes, allowing the flavors to meld together. Season with salt and black pepper to taste.

-Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente.

-Add the cooked spaghetti to the skillet and toss it in the sauce until well coated.

-Remove from heat and garnish with freshly chopped parsley.

-Serve the Pasta Puttanesca hot and enjoy!