Pasta Puttanesca

  • 30 Cherry Tomato
  • 6 cloves Garlic
  • 10 Olives
  • 6 Anchovies
  • Capers
  • Parsley
  • 1 pack 500g Spaghetti

Prepare the cherry tomatoes by removing the seeds watery juice. Press each tomato against wooden board to release the seed and the juice.

In a pan, sauté the garlic in olive oil. Add the anchovy. Stir in and wait for it to dissolve. Add the chopped olives and capers.

Add the cherry tomatoes and cook for 15 mins till tomatoes blend into the sauce.

Cook spaghetti in boiling salted water till al dente. Drain and add to the pan. Stir in with the sauce allow pasta time to absorb the sauce.

Stir in the parsley.

Serve in hot bowls with plenty of freshly grated parmesan cheese.

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