Spaghetti alla Puttanesca

Name: Spaghetti alla Puttanesca
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 400 g gluten-free spaghetti; 1 TABLESPOON Olive oil; 1 Garlic clove; 1/2 TEASPOON Chili Flakes; 100 g pickled anchovies; 50 g Capers; 125 g black pitted olives; 2 can(s) (425 ml each) chunky tomatoes; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Parmesan cheese

AUTHOR
Brooke Calhoun

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

400 g gluten-free spaghetti
1 TABLESPOON Olive oil
1 Garlic clove
1/2 TEASPOON Chili Flakes
100 g pickled anchovies
50 g Capers
125 g black pitted olives
2 can(s) (425 ml each) chunky tomatoes
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Parmesan cheese

Directions

1
Cook the pasta in boiling salted water according to the instructions on the packet. Peel garlic and chop finely. Heat oil in a pot. Sauté garlic and chilli in it. Add anchovies, capers, olives and tomatoes.
2
Season with salt and pepper. Let the sauce simmer for about 10 minutes. Mix the pasta with the sauce and sprinkle with parmesan.