Puttanesca has so much flavour, especially for something so quick to cook. Don't be afraid of the anchovies, they get such a bad rap, but they totally melt away, and you are just left with a really savoury flavour. It isn't a fishy dish, it's just delicious 🎉
250grams dried spaghetti
1 tin of tomatoes
1 garlic clove
1-2 handfuls of black olives (pitted)
A handful of capers (salted not vinegar if you can find them)
Dried chilli flakes
Put a large pan of (lightly) salted water on to boil.
In a blender, or just the pan with the back of a spoon, blitz up your tomatoes until smooth.
In a large pan, add a splash of olive oil and heat on a medium heat. Once hot, add a grated garlic clove and fry lightly for a minute or so.
Chop your anchovies into small segments, and add to a hot pan and cook for another minute or so, the anchovies will start to break down.
Add a tablespoon of tomato puree and cook again for a few minutes, stirring around with the garlic and anchovies.
Roughly chop your olives and add, with the capers (washed), to your pan and stir around. Leave to cook for a couple minutes then add in a little chilli and a pinch of oregano.
Pour in your blitzed up tomatoes, stir until it's all well combined and then leave to cook on a medium heat for roughly 10-15 minutes, just whilst you boil your pasta.
Once your pasta is very almost done, add to the sauce along with a splash of the pasta water and mix well. If it needs loosening, add a little more of the pasta water.
When its all mixed together, and the sauce looks like a nice consistency, serve and squeeze a couple drops of lemon juice over and a sprinkle of parsley
Finish by pouring over a drizzle of nice olive oil