Meat - Spaghetti Puttanesca

Spaghetti Puttanesca

Ingredients:

225-275g dried spaghetti
2 cloves garlic, finely chopped
1 tablespoon capers, soaked in water and drained
4 tablespoons black olives, pitted and chopped
50g anchovy fillets, roughly chopped
1 dried red chilli crumbled (or fresh, seeds removed and finely chopped
1 tablespoon dried oregano
Extra-virgin olive oil
1 (400g) can tomatoes, drained and chopped
1 good handful fresh basil

Salt and freshly ground black pepper

Method:

Stage 1 - Preparation

Put a pan of water on to boil with a little salt and olive oil.
Peel and finely chop garlic
Cut capers in half
Chop Olives
Roughly chop Anchovy fillets
Remove seeds and finely chop red chilli

Stage 2 - Start the cooking when the water for the pasta starts to boil (10 mins to go)

Cook spaghetti till al dente
Fry all the other ingredients except the basil for a few minutes
Add the tomatoes and simmer for 4-5 minutes

Stage 3 - Almost ready to serve

Drain the pasta and add to sauce
Rip the basil over it and correct seasoning
Serve at once.