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    Pasta Puttanesca

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    Pasta Puttanesca

    This recipe uses Spanish green olives stuffed with anchovies, which, mixed with capers and sun-dried tomatoes, makes a really delicious, pungent sauce.

    Serves: 2

    Ingredients

    • Freshly grated Parmesan.
    • Freshly ground black pepper
    • Handful of chopped fresh basil
    • 250g dried spaghetti
    • 400g can chopped tomatoes
    • 6 sun-dried tomatoes
    • 2 tbsp capers
    • Olive oil
    • 2 cloves of finely chopped garlic
    • Fresh red chilli, deseeded and finely chopped
    • Half a jar of Waitrose Pitted Green Olives Stuffed with Anchovy

    Method

    1. Heat a little olive oil in a large saucepan and add 2 cloves of finely chopped garlic and a fresh red chilli, deseeded and finely chopped. Cook gently for 1 minute. Chop half a jar of Waitrose Pitted Green Olives Stuffed with Anchovy, 2 tbsp capers and 6 sun-dried tomatoes.
    2. Add to the pan with a 400g can chopped tomatoes and simmer for 20 minutes. Meanwhile, bring a large pan of water to the boil and cook 250g dried spaghetti according to the pack instructions. Drain and return to the saucepan. Add the sauce to the spaghetti with a handful of chopped fresh basil and freshly ground black pepper. Toss well and serve with freshly grated Parmesan.

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