STORE CUPBOARD SPAGHETTI PUTTANESCA
Ingredients
- 1 x 400g/14oz can chopped tomatoes
- 6 canned fillets of anchovies in olive oil
- 150g/5oz pitted black olives
- 1 tbsp salted capers
- 2 garlic cloves
- chopped
- 5 tbsp Italian olive oil
- fresh parsley
- chopped
- salt and freshly ground black pepper
- 400g/14oz spaghetti
Directions
- In a pan
- fry the garlic in the olive oil and just before they get golden add the anchovies
- capers and olives.
- Stir in the tomatoes
- add the salt
- freshly ground black pepper and a sprinkling of parsley.
- Meanwhile
- cook the spaghetti in plenty of boiling water
- according to packet instructions. Drain the pasta
- add it to the sauce and mix until well combined.
