"Staycalm" > wrote in message
u...
>I used to cook this a lot but it's been a few years. I used another recipe
>(can't even remember how I did it before) and it wasn't very nice.
> Anyone have a tried and true tasty recipe?
>
> Liz


I found this recipe after having Pasta Puttanesca in an Italian restaurant
(I remembered the ingredients they listed - for a change)

2 tablespoons extra virgin olive oil
1 onion-finely chopped
2 cloves garlic-finely chopped
4 anchovy fillets-chopped
1 small red chili-deseeded and finely chopped, or use the 'fresh' chili in a
jar

2 teaspoons capers-rinsed, drained and squished
8 pitted black olives-quartered
400gm tin tomatoes-chopped
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper


200g spaghetti


Heat the oil in a frying pan over a medium heat and cook the onion for 5
minutes, stirring occasionally. Add the garlic and anchovies and cook for a
minute, stirring to break up the anchovies. Add the chili, capers, olives,
tomatoes, salt and 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. duh