Whore's Pasta

Looking for something to cook tonight?

Why not try some Pasta Puttanesca; a robust pasta dish originating from Naples, named after the local women of easy virtue.

3 tablespoons extra virgin olive oil
1 onion, finely chopped
2 cloves garlic, finely chopped
4 anchovy fillets, chopped
1 small red chili, deseeded and finely chopped
2 teaspoons capers, rinsed and drained
8 pitted black olives, quartered
420g canned tomatoes, chopped
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
1 tablespoon finely chopped fresh flat-leaf parsley
200g spaghetti

HEAT 2 tablespoons of oil in a frying pan over medium heat and cook onion for 6 min.
ADD garlic and anchovies and cook for a minute, stirring to break up the anchovies.
ADD chili, capers, olives, tomatoes, salt and pepper, and bring to the boil.
REDUCE heat to medium-low and simmer, uncovered, for 10 minutes, stirring occasionally.
WHILE sauce is simmering, cook the pasta.
DRAIN cooked pasta into a colander and put the sauce in the bottom of the pot.
TOP with hot pasta, parsley and reserved tablespoon of olive oil.
TOSS together gently to combine.