Spaghetti alla Puttanesca

30 min

A briny, garlicky tomato sauce with anchovies, olives and capers tossed with spaghetti.

prepBring a large pot of water to the boil
prepWarm serving bowls
2 tbsp extra virgin olive oil (plus more for drizzling)	Heat oil, cook garlic 15 sec	Add anchovies, capers, olives, chilli; cook 1 min	Add tomato, water; simmer 10 min	Toss pasta with sauce 1 min	Serve, drizzle oil & sprinkle basil
2 garlic cloves, finely minced
3 anchovy fillets, finely minced
1/4 cup / 60 ml pitted black olives, quartered
1 tbsp capers, drained
1/4 tsp chilli flakes
400 g / 14 oz can crushed tomato
1/2 cup / 120 ml water
1 tsp fresh oregano, roughly chopped
1/8 tsp kosher salt
1/8 tsp black pepper
1/4 tsp sugar (if needed)
200 g / 7 oz spaghetti	Cook pasta per packet directions
2 tbsp fresh basil, roughly chopped

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