This is the dish my Dad would always cook for us when we were growing up. It is without a doubt my death row meal.
Cooking Time (Includes Preparation Time): 20 Minutes
Capers (2 Tablespoons)
Bunch of Parsley
Large Handful Kalamata Olives
2 Tins Plum Tomatoes
Chilli Flakes (2 Teaspoons)
2 Cloves of Garlic (Crushed)
Add 7 chopped anchovies and 2 teaspoons of crushed chillies and into a frying pan with a tablespoon of of olive oil and a tablespoon of oil from the anchovy tin. Fry for one minute, and then add 2 crushed cloves of garlic and a large handful of chopped parsley stalks. Mix everything together, add your capes, your olives, and pour in 2 tins of plum tomatoes.
Break the tomatoes up with a wooden spoon, and then refill both the tins halfway with water and add to the sauce.
At this point, put 500g of spaghetti into a pan of boiling water with a large pinch of salt. This should take 10 minutes to cook.
Allow sauce to reduce, and just when you are removing the pasta from the heat, season the sauce with salt and pepper and add a large handful of chopped parsley.
Drain the pasta, and then pour it back into the saucepan with the puttanesca sauce. Mix everything together and remove from the heat. Serve with some parsley leaves scattered on top, and a good glug of olive oil. Enjoy!