Spaghetti Alla Puttanesca
|2 tablespoons||Olive Oil|
|1 clove||Garlic, crushed|
|1 can||Cook Italia Chopped Tomatoes|
|1 tablespoon||Cook Italia Tomato Purée|
|2 tablespoons||Capers, drained|
|1||Red Chilli, deseeded and finely diced|
|2 tablespoons||Black Olives, sliced or chopped|
|1 handful||Fresh Flat Leaf Parsley, chopped|
|The juice of 1||Lemon|
|A pinch||Salt and Black Pepper|
|A good sprinkling||Cook Italia Grated Italian Cheese|
Cook the Pasta in a large pan of boiling water, with a pinch of salt, for 10 to 12 minutes.
Meanwhile, warm the Olive Oil in a pan on a medium heat, then add the garlic and cook for one minute.
Add the anchovy fillets and chilli and cook for about 3 minutes until the anchovy fillets fall apart.
Carefully add the Chopped Tomatoes and bring to a simmer, then allow to bubble for about 5 minutes.
Add the Tomato Purée, capers, olives and lemon juice, and mix well, and let it come back to a simmer for about 2 minutes.
Check the Pasta … when it is how you like it – ‘al dente’, or slightly softer – drain the Pasta.
Remove the sauce from the heat, and tip the Pasta into the sauce then mix until the Pasta is thoroughly coated in the sauce.
Sprinkle the chopped parsley over the top and serve immediately with black pepper and a sprinkling of Grated Italian Cheese for a final flourish.