| Spaghetti alla puttanesca |
| olive oil |
| 3 - 4 cloves | garlic, crushed |
| 1 - 2 | fresh red chillies, chopped |
| 800 | tinned crushed tomatoes |
| a handful or two | black olives, crushed, seeded and roughly chopped |
| 2 heaped tablespoons | capers |
| 1/2 teaspoon | sugar, or a dash of balsamic vinegar |
| sea salt and pepper |
| 350 g | spaghetti |
In a medium-large pan, saute the garlic and chilli lightly in the olive oil for a minute or two until they becomes aromatic. Add the crushed tomatoes, olives and capers, bring to the boil, and simmer for at least 20 minutes. When it is halfway there, add the sugar or vinegar, and taste for salt and pepper.
Bring a large pot of water to the boil, salt well, then add the spaghetti and cook until just al dente. Drain well, return to the pan, and mix in the sauce. Serve at once, with fresh basil if you like.
Serves 4.
|
|