Puttanesca Pasta


Puttanesca Pasta


250g Dried spaghetti 
1 tbsp Salt 
400g Tinned chopped tomato 
2 Garlic cloves 
2 tbsp Extra virgin olive oil 
1 tbsp Capers 
60g Pitted olives 
4 Salted anchovy fillets 
75g Parmesan cheese grated 

Here’s how 

Cook the pasta in a large pan of salted boiling water for 9 minutes. 
Meanwhile pour the tin of chopped tomatoes into a medium frying pan on a low heat to gently simmer. 
Add in the chopped garlic and olive oil. 
Season with a little salt and pepper, then add in the capers, olive and anchovies. 
When the pasta is cooked, use a pair of tong to lift the spaghetti out of the water and straight into the sauce. 
Don’t worry about draining the pasta to much when transferring to the sauce as a little of the cooking water is always a good thing. 
Stir the pasta and sauce together and finish with freshly grated parmesan cheese and a final drizzle of olive oil.