Last year my husband bought me cooking lessons on how to make pasta and this is my version of the Pasta Puttanesca.
Now I always make sure I have those ingredients on hand in my pantry staples, because it is delicious, quick and easy to make!
It may seem like a LOT of ingredients, and it is – but it freezes really well, so make up a huge batch of sauce and always have it on hand. Enjoy!
Heat the olive oil in a saucepan and add the garlic, anchovies, onion and chillies.
Cook over medium heat for 4 – 5 minutes or until softened and golden.
Add the tomatoes and stir well. Add the capers, wine and pepper to taste (you won’t need salt – the anchovies are naturally very salty!).
Cover and simmer on low heat for about 25 minute or until the sauce reduces and thickens.
Meanwhile cook the pasta in hot salty water according to the directions.
Drain well and return the pasta to the warm pot.
Pour the sauce over the pasta and add the parsley and olives. Mix well.
Pile high in bowls and serve with grated parmesan cheese.
To freeze sauce, add to zip lock bag (3/4 fill) and freeze for up to three months.