Name: Spaghetti Puttenesca
Yield: 2
Ingredients: 1 tbsp Pendleton Extra Virgin Olive Oil; 250 g Rustichella Spaghetti; 4 Cuca anchovies; 1 tbsp capers; 2 cloves of garlic finely chopped; 350 ml of Triveri Tomato & Basil Sugo; 2 tbsp of chopped green olives; A pinch dried chilli flakes (optional); A good pinch of flat leaf parsley, chopped for garnish at the end

Spaghetti Puttenesca

DifficultyIntermediate

Yields2 Servings

1 tbsp Pendleton Extra Virgin Olive Oil

250 g Rustichella Spaghetti

4 Cuca anchovies

1 tbsp capers

2 cloves of garlic finely chopped

350 ml of Triveri Tomato & Basil Sugo

2 tbsp of chopped green olives

A pinch dried chilli flakes (optional)

A good pinch of flat leaf parsley, chopped for garnish at the end

DIRECTIONS

Heat 1tbsp olive oil in a pan, add the garlic and cook for 2 minutes. Be carefully not to burn the garlic. As soon as it starts to get a little colour add the anchovies & allow then to dissolve slightly. Then add the remaining ingredients & simmer for 10 minutes.

Cook the spaghetti according to packet instructions. Drain, toss with the sauce and parsley and serve.

OTHER OPTIONS

Add a tin of Movida Tuna or Cuca sardines towards the end.

Ingredients