ITALIAN PUTTANESCA RECIPES

Steps:

• 1. Bring a large pan of salted water to the boil. Meanwhile, peel and finely slice the garlic, destone the olives, and halve the cherry tomatoes. Slice the chillies and pick the basil leaves.
  2. Add the spaghetti to the pan of boiling salted water and cook according to the packet instructions.
  3. Place a large frying pan over a medium–high heat, drizzle in a good lug of olive oil, add the garlic and chilli, then tear in the anchovies and olives and stir for 2 minutes, or until the garlic starts to turn golden and the anchovies melt into the base.
  4. Add the cherry tomatoes, a good splash of pasta water and cover with a lid. Cook for 3 to 4 minutes, or until the cherry tomatoes start to cook down slightly.
  5. Drain the pasta, reserving a cupful of cooking water. Add the basil to the sauce along with the pasta and a splash of the reserved cooking water, to loosen.
  6. Have a taste and season, if needed. Transfer to a serving platter and top with a good shaving of fresh Parmesan.

Steps:

• Bring pot of water to boil and salt it. Warm 2 tablespoons oil with garlic and anchovies in skillet over medium-low heat. Cook, stirring occasionally, until garlic is lightly golden.
• Drain tomatoes and crush with fork or hands. Add to skillet, with some salt and pepper. Raise heat to medium-high and cook, stirring occasionally, until tomatoes break down and mixture becomes saucy, about 10 minutes. Stir in olives, capers and red pepper flakes, and continue to simmer.
• Cook pasta, stirring occasionally, until it is tender but not mushy. Drain quickly and toss with sauce and remaining tablespoon of oil. Taste and adjust seasonings as necessary, garnish with herbs if you like, and serve.