Puttanesca Sauce Recipe 

• 1 x fresh pasta recipe made into spaghetti, or 360g of a good dried one, cooked accordingly
• 8 tablespoons extra virgin olive oil
• 6 fat cloves of garlic finely chopped
• 2 x small tins anchovies (45g/2oz actual weight of fish 29g/1oz x 2)
• 4 small dried chilli's, ground
• 2 x 450g/1lb can chopped plum tomatoes
• 24 stoned black olives, halved
• 4 heaped teaspoon capers
• A big handfull of parsley chopped
• Seasoning to taste
• Grated parmesan to accompany finished dish

1. Gently heat 4 tablespoons of the olive oil over a low to medium heat in a fry pan.
2. Add the garlic and very gently cook until soft.....do not brown or it will spoil the flavour.
3. Add the anchovies and the chilli, and continue to cook, at the same time mashing the mixture together with a wooden spoon, until an even paste is formed.
4. Add the tomatoes and the rest of the ingredients and stir well.
5. Turn up the heat, and allow to simmer for about 10 minutes.
6. Take off the heat and stir in the parsley.
7. Have your spaghetti cooked, drained and still in its hot cooking pan.
8. Pile the hot sauce into the pasta an mix well. Add the remaining olive oil and a good grinding of black pepper.
9. Check the seasoning.
10. Spoon into warm bowls and serve immediately with grated parmesan and a good bottle of red wine to drink.
11. Delicious and amazingly quick!