Pasta Puttanesca

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• 1 lb tomato, vined ripened (plum or cherry)
• 4 tablespoons olive oil
• 3 garlic cloves, chopped
• 1 sprig rosemary, leaves finely chopped
• 4 sage leaves, shredded thinly
• 1 pinch dried chili pepper flakes
• 2 ounces capers
• 4 ounces black olives, pitted
• 4 ounces anchovies packed in oil, drained and chopped
• 2 tablespoons oregano, chopped
• 1 lb spaghetti
• 1 tablespoon flat leaf parsley, chopped
• salt & freshly ground black pepper

Recipe

• 1 bring 3.4 litre/6 pint water and 2 tbsp salt to the boil for the pasta.
• 2 for the sauce, squeeze the tomatoes into the sink to get rid of most of the juice, then cut each one in half.
• 3 heat the oil in a pan with the garlic, rosemary and sage and cook gently for about 1 minute without browning.
• 4 add the chilli, tomatoes, capers, olives, anchovies, oregano and some black pepper and leave to simmer gently for 10 minutes.
• 5 meanwhile, add the pasta to the pan of boiling water and cook for about 7 minutes or until al dente.
• 6 drain and tip it into a large warmed serving bowl. pour over the sauce, add the chopped parsley and toss together well. serve straight away, with plenty of red wine.