- 500 gram spaghetti or linguine
- 1/3 cup (80ml) extra virgin oilve oil
- 3 cloves garlic, crushed
- 8 drained anchovy fillets, chopped coarsely
- 1/2-1 teaspoon chilli flakes
- 2 400g cans chopped tomatoes
- 1/3 cup (65g) drained capers, rinsed
- 1/2 cup (100g) kalamata olives
- 1/3 cup coarsely chopped fresh flat-leaf parsley
- 2 tablespoon small fresh basil leaves
- parmesan cheese, to serve
- 1Cook the pasta in a large saucepan of boiling well-salted water, uncovered, until just tender; drain. Reserve 1/4 cup (60ml) of the pasta cooking water.
- 2Meanwhile, heat the oil in a large frying pan over a medium heat; cook garlic and anchovies, stirring, for 3-4 minutes or until fragrant and the anchovies have almost cooked away. Add the chilli and tomatoes; cook, stirring for 5 minutes. Stir in capers and olives; cook, stirring occasionally, for about 5 minutes or until sauce thickens slightly.
- 3Add the drained pasta to the puttanesca sauce; toss gently to combine. Add reserved cooking water, if desired. Sprinkle over parsley and basil. Serve with parmesan cheese.
Don't be put off by the anchovies because they lose their fishy taste once cooked - they add a wonderful salty depth of flavour to the sauce. If you are a little unsure, try using half the amount. Not suitable to freeze or microwave.
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