Anchovy Puttanesca

🕑 20 minutes 🍴 Serves 4

Ingredients

• 1 red chili pepper

• Anchovies

• 2 cloves garlic

• Olive oil

• Salt and pepper

• 1 tbsp oregano

• 4 tbsp capers

• 4 tbsp black olives

• 5 tbsp chopped flat-leaf parsley

• 2 jars of Think Tomato

• 400 g spaghetti

Instructions

1. Clean the chili pepper, remove the seeds, and slice it into rings. Roughly chop the anchovies. Finely chop the garlic.

2. Heat 3 tablespoons of olive oil in a large pan. Add the garlic and let it lightly colour, then add the anchovies, oregano, and chili pepper.

3. Once the anchovies have melted, add half of the capers, the olives, and the parsley.

4. Add the Think Tomato sauce and let everything simmer for about 15 minutes.

5. Cook the spaghetti until al dente according to the package instructions. Drain and mix with the sauce.

6. Stir in the remaining olives, capers, and parsley. Optionally finish with extra anchovies.

Serve immediately and enjoy your Pasta alla Puttanesca!