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
2 Tablespoons of Capers
1 Bunch of Parsley
Large Handful of Kalamata Olives
2 Tins of Plum Tomatoes
2 Teaspoons of Chilli Flakes
2 Garlic Cloves (Crushed)
500g of Spaghetti
Add 7 chopped anchovies and 2 teaspoons of chilli flakes into a frying pan with a tablespoon of olive oil and a tablespoon of oil from the anchovy tin. Fry for one minute.
Add 2 crushed garlic cloves and a large handful of chopped parsley stalks. Mix everything together.
Add your capers, your olives and pour in 2 tins of plum tomatoes. Break the tomatoes up with a wooden spoon. 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 the sauce to reduce. 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 pour it 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!