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Pasta alla Puttanesca
A bold, salty-spicy pasta sauce with olives, capers and anchovies.
Ingrédients
- 400g spaghetti
- 400g tinned tomatoes
- 100g black olives, pitted
- 2 tbsp capers
- 4 anchovy fillets
- 3 garlic cloves
- 1 tsp chilli flakes
- Olive oil, parsley
Préparation
Heat the olive oil and fry the garlic, anchovies and chilli flakes until the anchovies dissolve.
Add the tomatoes, olives and capers, and simmer for 15 minutes.
Cook the spaghetti and toss with the sauce. Serve scattered with parsley.
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