Pasta Puttanesca

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The Italian passion for simple, good quality food is never more present than in this tangy dish that brings together the delicious flavours of the Mediterranean.

Serves: 2
Prep time: 10 mins
Cooking time: 30 mins

2 cloves of Garlic, finely chopped
2tbsp of Napolina Olive Oil
2 cloves of garlic, finely chopped
1 red chilli, de-seeded and chopped
50g anchovies, drained
175g pitted black olives, chopped
1 heaped tbsp capers, drained
400g can of Napolina Chopped Tomatoes
1tbsp Napolina Tomato Puree
Salt and black pepper
225g - 275g Napolina Spaghetti
Chopped fresh basil
Parmesan cheese, freshly grated

1. For the sauce heat the olive oil in saucepan, add the garlic, chilli and some of the basil. Cook until garlic is a pale golden colour.
2. Add anchovies, olive, capers, chopped tomatoes, tomato puree and add a little black pepper. Simmer on a low heat for about 30 mins until it has reduced to a thick sauce.
3. While the sauce is cooking, fill a large saucepan with water and some salt and cook the spaghetti until al dente (check the instructions).
4. Drain the spaghetti and return to the saucepan. Add the sauce to the spaghetti tossing well and add the remaining basil.
5. Serve with the freshly grated parmesan cheese.

Napolina

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