Spaghetti Puttanesca

Spaghetti Puttanesca, originally uploaded by amoraleda.

1 lb spaghetti
2 Tbsp olive oil
3 cloves garlic, crushed
2 Tbsp chopped fresh parsley
1/4-1/2 tsp chili flakes or powder
2 (14oz) cans crushed tomatoes
1 Tbsp capers
3 anchovy fillets, chopped
3 Tbsp black olives (I use kalamata)
freshly grated Parmesan, for serving

* Cook the spaghetti in a large pan of rapidly boiling salted water until al dente. Drain and return to the pan.
* While the spaghetti is cooking, heat the oil in a large heavy-based frying pan. Add the garlic, parsley and chilli flakes and cook, stirring constantly, for 1 minute, over medium heat.
* Add the crushed tomato to the pan, bring to the boil, reduce the heat and simmer for 5 minutes.
* Add the capers, anchovies and olives and cook, stirring for 5 minutes. Season with black pepper. Toss gently with the pasta until the sauce is evenly distributed. Serve with Parmesan.

Serves: 4-6 people

by amoraleda