Pasta put­tanesca

Friday - - Food Special -

Prep time: 10 mins Cook­ing time: 15 mins Serves 4

2 tbsp olive oil, plus ex­tra 1 onion, finely chopped 3-4 canned an­chovies, chopped 3 gar­lic cloves, chopped 2 tbsp tomato paste 800g canned chopped toma­toes 2 tsp dried oregano 1/2 tsp red chilli flakes 3/4 cup pit­ted olives, chopped 2 tbsp small capers 1/4 cup chopped fresh pars­ley 400g spaghetti, cooked 1Warm

olive oil in a large pan over medium-high heat. Add onion and sauté un­til soft, about 4-5 mins. 2Stir

in an­chovies along with some of the oil from the can. Add gar­lic and cook for an­other minute. 3Add

tomato paste and cook for 2 mins, stir­ring oc­ca­sion­ally. Add toma­toes, oregano, chilli flakes and olives. Sim­mer un­til sauce thick­ens. 4Add

capers and con­tinue to sim­mer gen­tly. Driz­zle a lit­tle olive oil over pasta, toss then add to the sauce. Stir to com­bine. Spoon on to plates and gar­nish with pars­ley.

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