SPAGHETTI ALLA PUTTANESCA

One of our favourite pasta recipes. It's easy to make and is delightful. The saltiness of some ingredients together with the piquant tomato sauce, makes it very appetizing. From the cookbook 'Food of Italy'.

INGREDIENTS4 Tbsp olive oil

1 small onion, finely chopped

2 garlic cloves, finely sliced

1-2 small red chillies

6 anchovy fillets, finely chopped

400g tin chopped tomatoes

1 Tbsp fresh oregano leaves

100g pitted black olives, chopped roughly

1 Tbsp capers, chopped if large

400g spaghetti

grated parmesan cheese (optional)

I used our own olives from last year's harvest.

METHOD:

Cook the pasta in a large saucepan of boiling water until al dente. 

Meanwhile, heat the olive oil in a large saucepan and add the onion, garlic and chilli. Fry gently for about 6 minutes, or until the onion is soft.

Add the anchovies and cook, stirring, until well mixed.

Add the tomatoes, oregano, olives and capers and bring to the boil. 

Add a little bit of water to the tomato can to clean it and add to frypan.

Reduce the heat, season and leave to simmer until reduced to a jam / chutney consistency, about 8 minutes.

Drain the spaghetti, toss well with the sauce and serve at once.

Sprinkle with parmesan if using.

Serves 4