Puttanesca (my way) with green Sicilian olives. I like to leave some whole and some roughly chopped for texture.
Serves 2.
– 4-5 anchovies
– 3 garlic gloves (sliced)
– Chilli flakes
– 10-12 large green Sicilian olives pitted and rinsed (leave half whole and half roughly chopped)
– 1/4 cup baby capers (rinsed)
– 400gm can of good whole tomatoes
– 200gm spaghetti (approx. half a box)
– Parsley finely chopped
Recipe
– Bring very lightly salted pasta water to boil
– Add enough olive oil to pan to lightly coat the bottom
– Fry anchovies on medium low heat (2-3 mins)
– Add garlic, olives, capers and chilli flakes and cook until garlic is just beginning to get colour (2-3 mins)
– Add tomatoes, breaking up with your spoon, and a small pinch of salt and pepper and simmer on low
– Add pasta to boiling water and cook 2 minutes before al dente (7 mins)
– Add some pasta water to sauce. Test for seasoning and add more salt and pepper if needed
– When pasta is ready, add to the sauce with parsley and toss to combine (2 mins)
– Add more reserved pasta water if needed
– Serve
by Legitimate_Gur7675