Spaghetti alla Puttanesca

Method

1. 1
   • olive oil 4 tbsp
   • garlic 4
   • anchovy fillet 6
   • chilli flakes 1 tsp

   Melt the anchovies into oil — Warm the olive oil with the garlic, anchovies and chili flakes over low heat for 3 minutes, mashing the anchovies until they melt into the oil.

   ⏱3 min
2. 2
   • olive oil 4 tbsp
   • anchovy fillet 6
   • canned tomatoes 800 g
   • capers 3 tbsp
   • salt to taste

   Simmer the tomato sauce — Add the canned tomatoes, olives and capers and simmer for 15 minutes until thick and savoury. Taste before adding salt as the anchovies and capers are salty.

   ⏱15 min
3. 3
   • spaghetti 400 g

   Cook the spaghetti — Meanwhile cook the spaghetti in salted boiling water for 10 minutes until al dente, then drain.

   ⏱10 min
4. 4
   • spaghetti 400 g
   • fresh parsley to taste

   Toss pasta with sauce — Toss the spaghetti through the sauce, scatter with parsley and serve.