Spaghetti alla put­tanesca

SERVES TWO

The Sunday Telegraph - Sunday - - Front Page -

Chop the gar­lic – I like mine chunky in a dish like this, but if a mouth­ful of crunchy gar­lic will put you off, chop it finely. Put it into a large saucepan with the chilli and oil and sauté on low heat for two to three min­utes or un­til the gar­lic has soft­ened. Pour over the toma­toes and the oil from the sar­dines, and turn up the heat to bring it to the boil. Re­move the sar­dine bones by split­ting them, belly and back, with a small knife. Use the tip to pick out the large bone in the mid­dle and any oth­ers that are vis­i­ble. Break the sar­dines into chunks and stir into the sauce. Sim­mer, let it thicken, then stir through the capers, olives and pinch of salt. Cook the spaghetti ac­cord­ing to the in­struc­tions, usu­ally sim­mer­ing for eight to 10 min­utes, and trans­fer it to the sauce for the last minute to fin­ish and coat. Di­vide be­tween two bowls.

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