Spaghetti with puttanesca sauce
- Heat the oil and butter in a wide pan with a lid. Add the garlic and anchovies and gently fry until the garlic starts to go golden.
- Add the baby capers, sliced olives, chopped chilli and tomato paste. Cook for a couple of minutes before adding the diced tomatoes. Reduce heat and simmer gently, covered for about 15 minutes.
- If you are using dried pasta start it cooking now in a large pan of boiling salted water – until it is not quite al dente – so as long as the packet suggests.
- If you are using home-made pasta it will only need to cook for about 3 minutes, so start it when the puttanesca sauce is nearly ready.
- When the pasta is almost al dente, transfer the pasta and a large spoonful of its cooking water into the pan with the sauce. This helps the pasta sauce stick to the pasta.
- Add the freshly ground black pepper and half the chopped parsley - continue to cook for a couple of minutes.
- Transfer into a nice serving dish or individual bowls, and garnish with additional anchovy fillets and the extra parsley.
- Serve this with a Sicilian Red or Zinfandel.
- You can make this a day in advance and store in the fridge, or you can make extra and freeze it for a quick meal another day.
- Puttanesca sauce originates from southern Italy and translates as ‘whore’s sauce’ – a great talking point for your dinner guests!