Spaghetti alla Puttanesca
This month has been our 3rd challenge for the IFC; its been a busy month for me but it didn't stop me to be apart of this month challenge. Priya Suresh is the host for the month, she gave us 4 recipes, to make easy for all of us to plan and choose :)
As for this month I made Spaghetti Alla Puttanesca
2 cloves of garlic, finely chopped
1 red chili, de-seeded and finely chopped
2 to 4 anchovy fillets (depending on how fishy you like your pasta), drained from the oil in their tin and finely chopped
1 x 400g tin of chopped tomatoes
Handful of black olives, roughly chopped
1 tablespoon of capers
200g of spaghetti
1 small bunch of parsley, finely chopped, to serve
Heat about 1 tablespoon of olive oil in a large frying pan. Fry the garlic for one minute, stirring constantly. Add the chili and anchovies and fry for one minute.
Add the tomatoes, olives and capers to the frying pan. Stir so everything is well mixed together. Simmer over a medium heat for 10 minutes, until the sauce has thickened.
Meanwhile, cook the spaghetti in a saucepan of salted boiling water according to the pack’s instructions.
Once the pasta has cooked, drain and return to the saucepan off the heat. Tip in the tomato sauce and mix well until the spaghetti is coated.