Spaghetti Puttanesca
Serves 4
Prep Time 15 mins
Cooking 20 mins
Level low
Ingredients
- 3 tablespoons Olive Oil
- half can Mayor Diced Onions
- 2, large, crushed Garlic Cloves
- half teaspoon, optional Chilli Flakes
- 400g Mayor Polpa (tomato pulp)
- 5, finely chopped Anchovy Fillets
- 120g, pitted Black Olives
- 500g Spaghetti Pasta
- small bunch, finely chopped Parsley
Heat the oil in a non-stick pan over a medium-low heat. Add the onion along with a generous pinch of salt and fry for 10 minutes or until soft. Add the garlic and chilli, if using, and cook for a further minute. Stir the tomatoes, anchovies, olives and capers into the onion, bring to a gentle simmer and cook, uncovered, for 15 minutes. Season to taste. Meanwhile, bring a large pan of salted water to the boil. Cook the spaghetti following the pack's instructions, drain and mix with the sauce and parsley.