Russel Norman's spaghetti recipe - 7 July
Spaghetti alla puttanesca
Spaghetti alla Puttanesca
Time: 10 mins
5 cloves garlic, chopped
Chopped fresh red chilli
Tin of chopped tomatoes
Tin or jar Kalamata pitted olives, drained, roughly chopped
2-3 tbsp tomato paste (or puree)
Couple of tablespoons of capers
Good splash red wine
Chopped fresh parsley
Spaghetti, cooked al dente
- Put fresh spaghetti into boiling salted water (with a little) oil, and cook til al dente.
- Meanwhile, fry garlic and chilli lightly in olive oil.
- Add to the pan the tomatoes, tomato paste, olives, capers, anchovies and wine and simmer for a while (around 15 minutes) until you're happy with the consistency.
- Throw fresh herbs into the sauce at the end.