Puttanesca (Spaghetti Alla Puttanesca)- Campania, Primo (First Course)

• 350 grams spaghetti, penne, bucatini, linguine or vermicelli
• 30 milliliters extra virgin olive oil
• 6 cloves of garlic, skinned, and finely sliced (or finely chopped if you like garlic)
• 8 anchovy fillets (optional)
• 1/4 teaspoon red chilli flakes
• Two 400 gram tins of whole peeled tomatoes, juice drained and reserved or 700 mls tomato passata
• 1/2 cup black olives, chopped
• 3 tablespoons capers, chopped

1. Bring to a boil 7 litres of water with 45 gms of salt added to cook the pasta in. Do not add oil to the water. Add the spaghetti to the salted water and cook according the timing on the package or to your own taste but should be al dente.
2. Heat a saucepan over medium heat until hot, add 30 mls of olive oil and when hot add the anchovies and dried chilli flakes.
3. Fry until fragrant and the anchovies have dissolved, 2-3 minutes.
4. Add the garlic until it turns golden, about 2 minutes.
5. Add the tomatoes, mashing them up with a spoon or masher.
6. Turn the heat to low and simmer for 15 minutes.
7. Puree the sauce.
8. Add the black olives and continue to simmer for 5 minutes.
9. Then add the capers and turn off heat until the pasta is finished.
10. When the pasta is ready, bring sauce to a simmer and then drain the pasta (do not rinse) and toss with the sauce. Serve with freshly cracked black pepper over the top.

penne, olive oil, garlic, anchovy, red chilli, tins, black olives, capers

Taken from food52.com/recipes/35198-puttanesca-spaghetti-alla-puttanesca-campania-primo-first-course (may not work)