Spagetti alla Puttanesca

Pete's version of this classic sauce. This is a store cupboard recipe, if you use tinned tomatoes everything can be taken from the cupboard or fridge. Ideal as a quick tasty impromptu meal.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Start cooking the pasta. The sauce can be cooked in the time the pasta will take to cook.

Step 2

Heat the olive oil (and the oil from the anchovies) in a heavy based saucepan.

Step 3

Add the garlic and cook over a low heat for 1 minute, stirring constantly.

Step 4

Add the anchovies and cayenne then cook for a further minute or two.

Step 5

Add the olives and cook for 2 minutes.

Step 6

Add the tomatoes and cook for 5 minutes.

Step 7

Add the capers and continue to cook. Continue to stir regularly.

Step 8

Season as required.

Step 9

Once the pasta is cooked, add a tablespoon of the water to the sauce. Drain the pasta and stir this into the sauce.

Step 10

Serve immediately.