Recipe #336: Puttanesca

Ingredients

3 T Olive oil

1 Onion (brunoise)

2 Cloves Garlic (brunoise)

4 Anchovy Fillets (chopped)

2 t Capers

8 Black Olives (pitted-quartered)

14 oz (420g) canned tomatoes (chopped)

Salt, Pepper, Cayenne/ chili flakes

1 T Fresh Parsley (chiffonade)

7 oz (200g) Spaghetti Method: HEAT oil in a frying pan over a medium heat and cook the onion. ADD the garlic and anchovies and cook for a minute, stirring to break up the anchovies. ADD the capers, olives, tomatoes, salt, pepper, chili and bring to the boil. REDUCE the heat to medium-low and simmer, uncovered, for 10 minutes, stirring occasionally. WHILE the sauce is simmering, cook pasta. DRAIN the cooked pasta into a colander and put the sauce in the bottom of the pot. TOP with the hot pasta, parsley and reserved tablespoon of olive oil, and toss together gently to combine.