Spaghetti Alla Puttanesca

This is an incredibly simple pasta dish that relies primarily on store cupboard ingredients. Originating from Naples in the 20th century, the name is often believed to have derived from the word "puttana" which translates as "whore" or "prostitute". Some attribute its creation to the working women of the brothels and backstreets of Naples. It is delicious with a subtle kick of heat and rich tomatoey salty sauce. As with most simple recipes the quality of ingredients it key. Look for good quality anchovies, capers and olives if you can.

Ingredients

| Serves 4 |

4 garlic cloves

3tbsp olive oil
2tsp chilli flakes
140g pitted olives (my favourite are taggiasche)
2 tbsp capers
8 anchovies
x2 400g cans chopped tomatoes
Tsp salt
2 tsp sugar
360g spaghetti
Peel and finely chop the garlic. Roughly chop the olives and capers and finely chop the anchovies.

Method

Add the olive oil to a wide deep frying pan and cook the chopped garlic gently until sizzling. Take care not to burn it.
Add the chilli flakes, olives, capers and anchovies and cook for a minute.
Add the chopped tomatoes, salt and sugar and cook gently for about 10 minutes until the sauce has thickened slightly. Season to taste.
Cook the spaghetti according to instructions, stir through the sauce and serve. I like to pile the spaghetti onto a platter and let everyone help themselves at the table.
You can add fresh parsley if you like but I like this just as it is.

For more spaghetti recipes try this roasted squash and garlic linguine or this crab spaghetti.