Storecupboard Suppers - Spaghetti alla Puttanesca

Spaghetti alla Puttanesca

I caught myself swallowing my saliva while I started writing this post because the topic I am writing about is yet again food but this is really yummy and you can scavenge what's in your cupboard to make up this dish. I took this recipe from "The quick and easy cookbook" a Christmas present from my mother-in-law, I love it! Turning to the page, there is a lot of marks on it, evidence of frequent usage, otherwise a messy kitchen hand, indeed I cook this a lot, because I am loving it. :D

Serves 4

Prep 10 mins

Cook 25 mins

Cals per portion 590

Fat per portion 14g

2 tablespoons olive oil

4 garlic cloves, crushed

2 small red chillies, seeded and finely chopped

2 x 50g (2 oz) cans anchovies, roughly chopped

3 tablespoons capers

100g (3½ oz) pitted black olives, halves

2 x 400g (14 oz) cans plum tomatoes

500g (1 lb 2 oz) packet dried spaghetti

1 bunch of fresh basil, roughly torn (grow them yourself, so you have endless supply of your favorite herb)

1. In a large saucepan, heat the oil over a moderate heat. Ad the garlic and chillies and cook for 1 min until the garlic is just golden. Add the anchovies, capers, olives and canned tomatoes with their juice and bring to the boil. Reduce the heat and simmer for 20~25mins until the sauce is thick.
2. Meanwhile, cook the spaghetti in a saucepan of boiling, salted water according to packet instructions. To serve, drain the cooked pasta and toss with the tomato sauce. Add basil and season with salt and ground black pepper.