Spaghetti alla puttanesca
For 4 servings:
500 g spaghetti
750 ml tomato passata or 750 g ripe tomatoes, finely chopped
5-6 garlic cloves, finely chopped
1 tablespoon capers
100 g black olives
2 teaspoons oregano
fresh chili, finely sliced (or chili flakes), to taste
2-3 tablespoons parsley, finely chopped
1 tablespoon olive oil
salt and pepper, to taste
Cook the spaghetti according to package directions. Drain.
Heat the olive oil in a saucepan and add the garlic. Stir fry for 2-3 minutes. Add the tomato passata (or the chopped tomatoes), cover and simmer until the sauce reduces slightly. Stir occasionally.
Add the capers, olives, chili and oregano. Stir and continue cooking another 5-6 minutes.
Finally add the salt, pepper, spaghetti and mix.
Garnish with parsley.