85. Spaghetti with puttanesca sauce


4 tbsp extra virgin olive oil
1 fresh red chilli, deseeded and chopped
6 salted or canned anchovies, chopped
2 garlic cloves, thinly sliced
450g ripe tomatoes, peeled, deseeded and sliced into strips
100g black olives, pitted and sliced
1 tbsp capers
350g dried spaghetti
1 tbsp chopped flat-leaf parsley
finely grated Parmesan


1. Bring a large pot of salted water to the boil for the pasta.

2. Meanwhile, heat the olive oil in a large frying pan over medium-low heat. Add the chilli, anchovies and garlic. Gently fry for 30 seconds, mashing the anchovies to a paste with a wooden spoon, and taking care not to let the garlic brown.

3. Raise the heat to medium-high and add the tomatoes, olives and capers. Bring to the boil then lower the heat and simmer for about 5 minutes.

4. Cook the pasta according to the packet instructions until 'al dente'.

5. Pour the sauce into a heated serving dish. Drain the pasta well and stir into the sauce.

6. Sprinkle with the parsley and serve with plenty of freshly grated Parmesan.