400g tin of chopped plum tomatoes
2 garlic cloves, finely chopped
Handful black olives, stoned and chopped
1tsp cayenne pepper
2tbsp fresh parsley chopped, to garnish
Parmesan, finely grated
P: 5 anchovy fillets, drained and chopped
Heat a glug of olive oil in a pan, add the garlic and cook for a few minutes over a medium heat until it starts to brown, stirring frequently. Add the olives, capers, chopped tomatoes and cayenne pepper to taste.
P: Divide the mixture into two and add the anchovy fillets to one, use a fork to mash them to a pulp.
Cover and leave to simmer for 30 minutes.
Meanwhile, cook the pasta (click here for my fresh pasta recipe) and toss with the puttanesca sauce before sprinkling with the parsley and finely grated Parmesan.