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SHOPPING CART
 
SPAGHETTI ALLA PUTTANESCA


HEAT 2 tablespoons of the oil in a frying pan over a medium heat and cook the onion for 6 minutes, stirring occasionally. ADD the garlic and anchovies and cook for a minute, stirring to break up the anchovies. ADD the capers, olives, tomatoes, tuna, salt and hot pepper, and bring to the boil. REDUCE the heat to medium-low and simmer, uncovered, for 10 minutes, stirring occasionally. WHILE the sauce is simmering, cook the pasta. DRAIN the cooked pasta into a colander and put the sauce in the bottom of the pot. TOP with the hot pasta, parsley and reserved tablespoon of olive oil, and toss together gently to combine.you can add finely chopped fresh Parmigiano Reggiano
  • 3 tablespoons extra virgin olive oil

  • 1 onion—finely chopped

  • 2 cloves garlic—finely chopped

  • 4 anchovy fillets—chopped

  • 2 teaspoons capers—rinsed and drained

  • 8 pitted black olives—quartered

  • 14 oz (420g) canned tomatoes—chopped

  • 1/2 teaspoon sea salt

  • 1/4 teaspoon freshly ground hot pepper

  • 1 tablespoon finely chopped fresh flat-leaf parsley

  • tuna

  • (400g) Parmigiano reggiano

  • 7 oz (200g) spaghetti


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