Like a bit of zing in your sauce? Try this yummy Puttanesca sauce.
1 tablespoon olive oil
1 brown onion, finely chopped
4 garlic cloves, crushed
5 anchovy fillets, chopped
1 small red chilli, finely chopped
2 tablespoons drained capers
2 tablespoons tomato paste
800gr diced tomatoes
2/3 cup kalamata olives, roughly chopped
1/4 cup roughly chopped fresh flat-leaf parsley leaves
Prepare all of the ingredients, chopped and ready to cook.
Heat oil in a saucepan over medium heat. Add onion, garlic, anchovy, chilli and capers. Cook, stirring
occasionally, for 5 minutes or until onion has softened. Not everyone like anchovy, so feel free to leave it out. We like to have it chopped and those that do like anchovy can stir it into their own sauce at the end.
Add tomato paste. Cook, stirring, for 1 minute. Add tomato. Bring to the boil. Reduce heat to low. Simmer
for 10 to 15 minutes or until sauce has thickened slightly.
Prepare and cook your pasta in this time
Add olives and parsley to sauce just before serving. Stir to combine. If some guests are adding anchovies, they can add them in now.
This recipe has been taken and modified from Taste.