Easy Puttanesca Sauce

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 small onion, peeled and diced
• 2 garlic cloves, peeled and sliced
• 2 dried red chilies, crushed (or 2tsp crushed chilli flakes)
• 50 g anchovies packed in oil
• 50 g black olives
• 50 g capers, large
• 400 g chopped tomatoes
• 200 ml water

Recipe

• 1 preparation:.
• 2 while retaining the oil, chop the anchovies finely, so that when included they will dissolve into the sauce.
• 3 blanch the olives by covering with cold water, bringing to the boil and draining. then crush them with a rolling pin.
• 4 rinse the capers in water to remove the brine (or salt).
• 5 the sauce:.
• 6 gently melt the onions, garlic and chillies in a generous amount of olive oil until the onions are translucent and begin to turn golden.
• 7 add the anchovy fillets, and the oil they were kept in; the olives; and the capers. continue to cook over a medium heat for 2-3 minutes.
• 8 add the tomatoes and a small cup of water. the sauce will need cooking until the anchovies have almost dissolved away, so you may need to add more water later.
• 9 bring the sauce to the boil, and then reduce the heat and simmer for about 10 minutes.
• 10 season with salt and pepper.
• 11 serving:.
• 12 this sauce is best served in a small quantity, mixed thoroughly into a pasta like fusilli that the sauce can "enter" rather than over the top like bolognese.