pasta olives putanesca

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500 grams Tomatoes, Peeled and chopped

6 Anchovy fillets, Chopped

3 Cloves Garlic, Finely chopped

100 grams Black olives, Stoned and halved

1 ½ tablespoons Capers

½ teaspoon Dried chilli flakes

2 tablespoons Fresh parsley, Finely chopped

Fresh parmesan cheese


Heat the olive oil in a large sauce pan over moderate heat. Add the chopped anchovy and garlic. Cook until the garlic is lightly coloured. Add the chilli, olives and capers and cook for about 2 minutes. Add the tomatoes. Cover the pan and simmer the sauce for about 20 minutes, stirring only occasionally. Season with salt and pepper and add the chopped fresh parsley. Add the sauce to the boiled spaghetti and mix well. Add some grated fresh parmesan cheese and some more fresh parsley. Serve immediately.


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