Spaghetti alla puttanesca

Ingrédients

• 50 g olives
• 3 garlic cloves
• 1 tbsp capers
• 1 tbsp olive oil
• 2 anchovy fillets
• 1 (400 g) tin chopped tomatoes
• 1 tsp sugar
• 400 g cooked spaghetti* ((about 200 g dry spaghetti, boiled in water))

Préparation

1. 1

   Start by finely chopping the anchovies and garlic, as well as slicing the olives.

2. 2

   Warm the olive oil in a small pot on medium to high heat, then add the capers, anchovies and garlic. Allow these to saute for a minute.

3. 3

   Then, add the diced tomatoes, olives and sugar to the pot. Bring this to a boil, then reduce it to a simmer and leave it to cook for about 15 minutes, or until the liquid has reduced and the sauce is thick.

4. 4

   Meanwhile, boil spaghetti following the package instructions. Drain off the water. Combine the pasta and sauce before adding to a pasta bowl to serve.