Spaghetti alla Puttanesca

I think this is one of the ultimate comfort foods, as everyone loves pasta and this dish is a more spruced up version of pasta and tomato sauce. It is great in the summer for an easy light(ish) lunch or supper or even better when it is cold and very autumnal and you need something to lift your spirits!

Method:

Over a medium heat, heat the oil with the garlic and dried chilli until they begin to colour and then add the anchovies, the finely chopped parsley stalks and capers. Once the anchovies have melted into the oil, add the tomatoes and olives and leave to gently cook for 15 minutes or so, whilst you prepare the pasta. Serve with a drizzle of olive oil, the chopped parsley leaves and some Parmesan.

Ingredients:

(serves 4)

5 tbsp olive oil

2 garlic cloves, finely sliced

1 tsp dried chilli

A large handful of parsley, finely chopped

4-5 anchovies

A handful of pitted black olives, roughly chopped and some whole

2 tbsp capers

1 tin of chopped tomatoes

1 lemon, the juice of half and the zest of a whole

A large handful of Parmesan

300g spaghetti or linguine