Pasta puttanesca

This Southern Italian classic is infused with rich combination of salty, spicy and tangy flavours.

Recipe «Pasta puttanesca» presented in category Recipes / Fish, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 2 tbsp olive oil, 3 garlic cloves, thinly sliced, 6 anchovies in oil, drained, chopped, 2 tbsp salted capers, rinsed, 150g black olives, halved if large , 1 long red chilli, seeds removed, chopped, 1 tsp chilli powder, 1 tsp dried oregano , 400g can chopped tomatoes, 400g spaghetti, 1 cup flat-leaf parsley leaves, chopped.

Ingredients:

• 2 tbsp olive oil 
• 3 garlic cloves, thinly sliced 
• 6 anchovies in oil, drained, chopped 
• 2 tbsp salted capers, rinsed 
• 150g black olives, halved if large 
• 1 long red chilli, seeds removed, chopped 
• 1 tsp chilli powder 
• 1 tsp dried oregano 
• 400g can chopped tomatoes 
• 400g spaghetti 
• 1 cup flat-leaf parsley leaves, chopped 

Instructions

1. Heat the oil in a frypan over medium heat. Add the garlic and cook, stirring, for 1 minute or until fragrant. Add anchovy, capers, olives and fresh and dried chilli, then cook, stirring, for 2-3 minutes. Add oregano and tomato, then simmer over low heat for 10 minutes or until thickened. Meanwhile, cook the spaghetti in a saucepan of boiling, salted water according to the packet instructions. Drain.
2. Stir parsley through sauce, then add pasta, toss to combine and serve.