Spaghetti alla Puttanesca

INGREDIENTS (serves 2-4 people)

Spaghetti

Black Olives

Parsley

Anchovy Fillets

Garlic

Capers

Tinned Plumb Tomatoes

INSTRUCTIONS

Pop a frying pan on the hob, turn the heat to medium and add a good splash of Olive Oil.

Throw 4-6 Anchovy Fillets into the Oil and break them up.

Then, Take 2-3 cloves of Garlic and using a Garlic press crush the cloves into the pan.

Stir the Anchovy and Garlic into the Oil and then pop in a couple of Tsp of Capers.

Quickly de-stone some black Olives and a handful into the pan.

Lastly Pour in a tin or two of Plumb Tomatoes and cook out for about 10-15 minutes.

While the sauce cooks stick a sauce pan of heavily seasoned water on a high heat, bring to the boil and drop in the dried Spaghetti.

Cook the Spaghetti for 2 minutes less than the cooking time on the packet.

While the Spaghetti cooks quickly dice up some fresh Parsley nice and finely.

Once the Pasta is perfectly el dente drop it into the sauce and toss everything together.

Finish with a good sprinkle of the Parsley and serve.

Enjoy.