Pasta Puttanesca

Ingredients

• 1 lb tomato, vined ripened (plum or Cherry)
• 4 tablespoons olive oil
• 3 garlic cloves, chopped
• 1 sprig rosemary, leaves finely chopped
• 4 sage leaves, shredded thinly
• 1 pinch dried chili pepper flakes
• 2 ounces capers
• 4 ounces black olives, pitted
• 4 ounces anchovies packed in oil, drained and chopped
• 2 tablespoons oregano, chopped
• 1 lb spaghetti
• 1 tablespoon flat leaf parsley, chopped
• salt & freshly ground black pepper

Directions

1. 1

   Bring 3.4 litre/6 pint water and 2 tbsp salt to the boil for the pasta.

2. 2

   For the sauce, squeeze the tomatoes into the sink to get rid of most of the juice, then cut each one in half.

3. 3

   Heat the oil in a pan with the garlic, rosemary and sage and cook gently for about 1 minute without browning.

4. 4

   Add the chilli, tomatoes, capers, olives, anchovies, oregano and some black pepper and leave to simmer gently for 10 minutes.

5. 5

   Meanwhile, add the pasta to the pan of boiling water and cook for about 7 minutes or until al dente.

6. 6

   Drain and tip it into a large warmed serving bowl. Pour over the sauce, add the chopped parsley and toss together well. Serve straight away, with plenty of red wine.