Spaghetti Puttanesca

This is going to be very short. However, I waited long for this dish. I planned it last Friday and it is Tuesday today! I have already told you about my pasta addiction and this dish satisfied it sufficiently. Actually, I have not eaten pasta for at least two weeks! Good for me :)

So if you like pasta same as I do, this is a must-try dish. I love the harmony of different tastes of capers, kalamata olives and a hint of anchovy. Finished with a parmesan cheese and fresh parsley, it is a wonderful lunch.

Spaghetti Puttanesca
Serves 4

400g spaghetti
2 tbsp olive oil
4 garlic cloves, chopped
1 tbsp anchovies, drained and finely chopped
1/4 tsp red pepper flakes
800g chopped tomatoes (2 cans)
1 tbsp brown sugar
2 tsp balsamic vinegar
3 tbsp kalamata olives, halved
2 tbsp capers, drained, chopped if large
1 tsp oregano
3 tbsp fresh parsley, roughly chopped
parmesan cheese, to serve

1 Cook the spaghetti according to packet instructions.

2 Heat the oil in a pan and saute the garlic, anchovies and pepper flakes for a minute over a medium heat.

3 Tip in the tomatoes and stir well. Stir in the vinegar and brown sugar. Simmer for about 10 minutes until thickened slightly.

4 Add the olives, capers and herbs, stir until combined and simmer for another 2 minutes. Add the drained pasta to sauce adding some pasta water if sauce is too thick. Toss until evenly coated. Serve with parmesan cheese.