Wednesday, 21 January 2015

Spaghetti alla Puttanesca


What you will need
Olive oil
100g spaghetti
1 punnet of cherry tomatoes chopped in half
 1 white onion, chopped
1 red chilli, sliced
3 garlic cloves, sliced thinly
Handful of pitted olives 
4 tsp capers
6 anchovy fillets, chopped
Bunch of basil leaves
Salt & pepper
Grated Pecorino cheese, to serve

Bring the water for the pasta to a boil and add salt
Add the spaghetti to the boiling water and cook for as long as is recommended on the packet
Heat the frying pan and add the oil
Throw in the garlic, onion, chilli and anchovies
Then throw the olives, basil and capers in and mix until the garlic and onion is sauteed 
Put in the tomatoes, turn the heat down to simmer so the tomatoes go soft and cover until the spaghetti is cooked
Serve the spaghetti with some pecorino on top
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