SPAGHETTI PUTTANESCA

Some say this Neapolitan pasta dish is so quick to cook that ladies of the night made it for dinner between customers.

Others say, ladies of the night made it because the intoxicating aroma attracted customers. ❚ 1/4 cup extra virgin olive oil ❚ 3 cloves garlic, finely chopped ❚ 1/4 tsp hot red chili flakes ❚ 1 tbsp anchovy paste or 3 anchovy fillets, finely chopped

❚ 1 28oz/796mL tin plum tomatoes (preferably San Marsano), drained and roughly broken up with a spoon or your hands

❚ 1/2 cup roughly chopped pitted black olives

❚ 2 tbsp capers, well drained (or rinsed if packed in salt) ❚ 3/4 lb spaghetti ❚ 2 tbsp chopped fresh parsley

1. Bring a large pot of water to the boil. Add 1 tbsp salt. Add spaghetti and cook until tender about 10 to 12 minutes.

2. Meanwhile heat oil with garlic and chili flakes in a large deep skillet. Cook gently until very fragrant but not brown. Add anchovy paste and tomatoes. Bring to a boil and simmer gently about 5 minutes.

3. Add olives and capers and cook about 5 minutes longer. Drain spaghetti, reserving about 1 cup pasta cooking liquid, and add to sauce.

4. Cook sauce and pasta together on low heat about 2 minutes. Add a little of the reserved pasta cooking liquid if pasta seems dry. Add parsley and season if necessary.