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Pasta Puttanesca
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Spaghetti in a delicious rich anchovy sauce


  • Ingredients:
  • 1 lb (.5 kg). dried spaghetti
  • 3 tbsp (45 ml) virgin olive oil
  • 1 clove of garlic, finely chopped
  • 1 large red onion, finely chopped
  • 6 anchovy fillets, drained
  • pinch of chilli flakes
  • 1 oz (28 grm). pitted black olives roughly chopped
  • 1 oz (28 grm). pitted green olives roughly chopped
  • 1 tbsp (15 ml) capers, drained and rinsed
  • 4 large ripe tomatoes
  • 1 14 oz (392 grm). tub of passata (sieved tomatoes)
  • 1 tsp (5 ml) paprika
  • salt, to taste
  • grated parmesan cheese
  • Heat the oil in a pan and add the onion, anchovies and chilli.
  • Cook for about 10 minutes until soft and starting to brown.
  • Add garlic and cook for about 1 minute.
  • Cut the tomatoes in half, and using a grater (place a large plate underneath) rub the flesh of the tomatoe, until only the skin is left - discard the skin.
  • Add to the saucepan, and add the paprika and salt and cook for 5 minutes.
  • Then add the olives and capers and the passatta, add one glass of water and cook on a low heat for about half an hour.
  • When ready the sauce should be slightly thick and rich.
  • In the meantime cook your spaghetti.
  • Rinse (use hot water) and drain, add to the sauce on a very low heat for about 5 minutes, stirring periodically to ensure the pasta keeps hot.
  • Serve with parmesan.
***Add the spaghetti to the sauce, when the sauce is ready, not before.

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