We're moving house this week, so I needed something quick to make for tea. One of my favourite quick pasta dishes is pasta puttanesca - otherwise known as tart's spaghetti. It's tangy, salty and delicious. The added bonus is that I usually have the ingredients lying around - and if you don't you can get them from pretty much any little shop.
1 clove garlic, finely chopped
3 anchovy fillets per person from a jar of anchovies in olive oil (use more or less to your taste. I end up snacking on them whilst cooking, yum!)
1 medium red chilli, deseeded and finely chopped (use dried chilli flakes if you prefer)
8-10 pitted olives, quartered (I use green, as I prefer the taste but most recipes use black - it's up to you)
2 dessert spoons of capers (drained)
A good glug of olive oil
1 tin chopped tomatoes
Small handful of fresh basil
250g dried spaghetti
Method:
Gently heat the oil in a frying pan and add the garlic, chilli and anchovies.
Cook on a low-medium heat for 3-4 minutes, stirring to break up the anchovies (the anchovies melt away to almost nothing).
Add the olives, tinned tomatoes and capers and leave to gently simmer, stirring occasionally.
Whilst the sauce is simmering, cook the spaghetti in salted water according to the instructions on the packet, usually around 10 minutes.
Stir the chopped basil into the tomato sauce. Drain the spaghetti and combine with the sauce.
Top with freshly grated parmesan. Mature cheddar will do nicely if you don't have parmesan. Et voila.
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