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Spaghetti alla Puttanesca
Wendy Evans
Print Recipe
Ingredients
4
tablespoons
olive oil
3
cloves
garlic
Tin tomatoes + juice
1
tablespoon
capers - chopped small
16
black olives - chopped large
1
small chilli - chopped fine
1
tablespoon
fresh oregano - chopped fine
You can substitute 1 teaspoon dry oregano for fresh
75
grams
tin anchovies
optional
1
tablespoon
parsley - chopped fine
Instructions
Sauté garlic in oil until golden
Add tomatoes, capers, olives,chilli, oregano
Cook uncovered 20 minutes. Stir a bit.
Add anchovies and parsley
Cook 2 minutes
Serve with parmesan cheese