Spaghetti Puttanesca
Spaghetti Puttanesca
(serves 4)
1/2 lb spaghetti
3 tbsps olive oil
4 cloves garlic, minced
7 oz/200g oil-cured black olives, pitted
1 soup-size can peeled tomatoes, cut in sixths
3 tbsps capers, rinsed if held in salt
6 anchovies, rinsed
1 cup grated parmesan cheese
Boil spaghetti. In the meantime, mince the garlic and onion. Saute in olive oil in a saucepan, then when soft, add the olives, tomatoes, capers and anchovies. Saute till mixed. Throw in the drained spaghetti and serve with cheese.
Recipe says mince garlic and onion but no quantity for onion listed.