SPAGHETTI WITH PUTANESCA SAUCE

Serve 4

Olive oil 2 tablespoons

Garlic 2 cloves crushed

Tomatoes 4 medium chopped coarsely

Fresh flat leaf parsley ½ cup

Stuffed green olives sliced thinly 12

Anchovy fillets 4-6 fillets chopped finely

Fresh basil shred finely 1 tablespoon

Chili powder a pinch

Spaghetti 375 g

·         Heat oil in frying pan and cook garlic until it changes colour.

·         Add tomato. parsley, olives, anchovy, basil and chilli powder

·         Cook for 5 minutes stirring,

At the same time

• In a large saucepan boil water with a drop of olive oil added
• Cook pasta until tender
• Drain and combine with the sauce.