This is adapted from Rick Stein’s Pasta Puttanesca;
Feeds 4 adults.
- 4 tbsp. olive oil
- 500g cherry tomatoes
- 3 garlic cloves, chopped
- 1 sprig of rosemary, leaves finely chopped
- 4 sage leaves, shredded thinly
- a good pinch of dried chilli flakes
- 50g salted capers, excess salt rubbed off
- 100g small black olives, pitted
- 2 x 50g cans of anchovy fillets in oil, drained and chopped
- 2 tbsp. chopped oregano
- 500g pack of spaghetti
- 1 tbsp. chopped flat-leaf parsley
- salt and freshly ground black pepper
- Bring water to the boil for the pasta, add salt.
- Squeeze the pips from the tomatoes by squeezing them, then cut them in half.
- Heat the oil in a pan with the garlic, rosemary and sage and cook gently for about 1 minute without browning.
- Add the chilli, tomatoes, capers, olives, anchovies, oregano and some black pepper and leave to simmer gently for 10 minutes.
- Meanwhile, add the pasta to the pan of boiling water and cook for about 7 minutes or until al dente.
- Drain and tip it into a large warmed serving bowl. Pour over the sauce, add the chopped parsley and toss together well.
Serve straight away, with plenty of red wine.