Pasta Puttanesca

Ingredients
- 500g spaghetti or linguine
- 1/3 cup extra virgin olive oil
- 3 cloves garlic, crushed
- 8 drained anchovy fillets, chopped coarsely
- 1/2 - 1 tsp chill flakes
- 2 x 400g can chopped tomatoes
- 1/3 cup drained capers, rinsed
- 1/2 cup kalamata olives
- 1/3 cup coarsely chopped fresh italian parsley
- 2 Tbsp small fresh basil leaves
- Parmesan cheese to serve
Method
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1. Cook the pasta in a large saucepan of boiling well-salted water, uncovered, until just tender, then drain. Reserve 1/4 cup of the pasta cooking water.
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2. Meanwhile, heat the oil in a large frying pan over a medium heat. Cook garlic and anchovies, stirring, for 3-4 minutes or until fragrant and the anchovies have almost cooked away.
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3. Add the chilli and tomatoes. Cook, stirring, for 5 minutes.
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4. Stir in capers and olives. Cook, stirring occasionally, for about 5 minutes or until sauce thickens slightly.
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5. Add the drained pasta to the puttanesca sauce. Toss gently to combine. Add reserved cooking water, if desired. Sprinkle over parsley and basil. Serve with Parmesan cheese.
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Tip: for a vegetarian option, just exclude the anchovy fillets. Take out the Parmesan cheese to make this recipe dairy free.