Pasta puttanesca

Ingredients

• 500 g pasta (spaghetti or linguine)
• 2 cans crushed tomatoes
• 1/2 cup pitted black olives, chopped
• 3 anchovy fillets in oil, chopped
• 3 garlic cloves, finely chopped
• 1 medium onion, finely chopped
• 1/2 teaspoon chili powder
• Extra virgin olive oil
• Salt and freshly ground black pepper
• Chopped fresh parsley, to garnish

Step-by-step preparation

1. In a large pot, cook the pasta in salted water until al dente. Drain and set aside.
2. Meanwhile, heat a little olive oil in a large frying pan and add the onion and garlic. Sauté for a few minutes until golden.
3. Add the chopped anchovies and chili powder and cook for a few seconds.
4. Add the crushed tomatoes and cook over medium heat for about 10–15 minutes, until the sauce has reduced and thickened.
5. Add the chopped olives and mix well.
6. Season with salt and pepper to taste.
7. Add the cooked pasta to the pan with the sauce and toss well.
8. Serve in deep plates, garnished with chopped fresh parsley.