Spaghetti alla Puttanesca

Serves 2

Ingredients 

2 tbsp extra virgin olive oil

250g spaghetti 

2 garlic cloves, minced 

3 anchovy fillets 

1 red chilli, finely sliced 

20g cappers

40g kalamata olives

1x 400g tinned tomatoes 

1 handful parsley, finely chopped

Method

Step 1: Bring a pot of salted water to a boil. Add spaghetti and cook until it's just under al dente. Heat olive oil in a pan over medium heat. Add minced garlic and anchovies. Use a wooden spoon to encourage the anchovies to melt and break down.

Step 2: Add sliced chili, capers, olives, and tinned tomatoes to the pan. Bring to a boil, then cover and reduce to a simmer for 10-15 minutes to thicken slightly.

Step 3: When the spaghetti is just under al dente, transfer it to the sauce along with approximately ⅓ cup of pasta water. Increase heat to medium and cook for another 2-3 minutes, or until the pasta is cooked and the sauce coats the pasta, becoming glossy. Add chopped parsley, toss to combine, drizzle with more olive oil and serve.