Spaghetti a la Puttanesca with

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Tinned herrings (in tomato sauce)		1
Tinned tomatoes (small)		1
Celery		2
Onion		1/2
Capers		2 tbsp
Black olives		20
Pepper		as required
Garlic		2 cloves
Dried chilli		1
Olive oil		2 tbsp
Spaghetti		200g
Salt		as required

Method

Prep

5min

Cook

12min

Start boiling the pasta. As the pasta water will be part of the sauce, use 1-1.5% salt to the amount of hot water (such as 10-15g salt in 1 litre water).

The celery is optional, but if you use it, cut it diagonally. Chop the onion and crush the garlic. Chop up the olives.

Put the olive oil in a large frying pan and add the garlic. Then add the onions and celery and fry for 2 minutes on high heat.

Add the de-seeded chilli and stir fry. Add 3 ladles of pasta water and shake the pan to emulsify.

Add the tomatoes, herrings, capers and olives and cook without stirring to reduce the sauce.

When the pasta is ready, add to the frying pan and stir for 1 minute.

Sprinkle with some grated parmigiano reggiano cheese and finely chopped parsley if you like.

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