This super-punchy pasta puttanesca is easy to make and tastes delicious. It makes a great store cupboard standby.
Prep Time:10 minutes
Cook Time:20 Minutes
Total Time:30 minutes
Yield:4 Servings 1x
1 tsp olive oil
4 anchovy fillets, finely chopped
1/2 x 25g pack of fresh basil (reserve a few leaves to garnish)
2 cloves garlic, finely chopped
1 red chill, deseeded and finely chopped
400g can chopped tomatoes
50g pitted black olives, sliced in half
2 tbsp capers, rinsed
salt and freshly ground black pepper
Heat the oil in a medium saucepan and add the garlic and chilli and fry for 30 seconds. Add the anchovies, basil and cook for a further minute. Stir in the tomatoes and simmer for about 15 minutes, uncovered. Then add the capers and olives and continue to simmer for a further 5 minutes. Season to taste.
Meantime, cook the pasta in a large pan of boiling salted water according to the packet instructions, then drain and add to the sauce. Mix well.
Divide between 4 bowls and sprinkle with a few basil leaves. Serve with a leafy green salad.