Spaghetti alla Puttanesca

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Garlic		2 clovea
Dried chilli		2
Black olives		20
Anchovy fillets		2
Capers		30
Tinned tomato (chopped)		1
Olive oil		5 tbsp
Fresh parsley		as required
Spaghetti		200g

Method

Prep

5min

Cook

10min

These are the basic ingredients. You can see finely chopped black olives at the bottom of the picture.

Put 1-1.5% salt into lots of boiling water and start cooking the pasta.

Put 5 tbsp olive oil in a large frying pan. Add the smashed garlic and heat on medium.

Once you can smell the garlic and it's turned brown, remove the garlic, add the split open and deseeded chilli.

Add the chopped back olives, anchovy and capers and continue frying. Add one ladle of the pasta water to stop it burning.

Add the tomatoes and whole olives and reduce the sauce. Taste and adjust for seasoning with the pasta water.

Stir well when you add the pasta water to emulsify.

When the tomato sauce has reduced, turn the heat off and add the pasta. Stir well for one minute, then serve.

Tips & Note

●This can apply to all pasta recipes - the pasta water itself is a good ingredient for seasoning. The salt in the water should be used correctly (1-1.5% is best). In 2 litres of water, use 20g salt, for example. This will probably be more than you think is correct.

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