Spaghetti Puttanesca with Olives and Capers
Ingredients
- 165 g/5 1/2 oz spaghetti
- 3 tbsp olive oil
- 2 garlic cloves
- 1/2 tbsp chilli flakes
- 50 g/2 oz pitted mixed olives
- 1.5 capers
- 1 tsp dried oregano
- 300 g/11 oz canned chopped tomatoes
- 2 tbsp tomato purée
- Salt and freshly ground black pepper
Preparation
Cook the spaghetti according to the packet instructions.
Meanwhile heat the oil in a large pan over a medium-low heat and fry the garlic, chilli flakes, olives, capers and oregano for 2 minutes.
Add the tomatoes and tomato purée and bring to the boil.
Reduce the heat and simmer until the pasta is ready.
Drain the pasta and return it to the pan.
Season the sauce, then add half the sauce, mostly without olives, to the pasta and mix it through.
Divide among bowls, top with the remaining sauce and serve with a green salad and bread.
