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spaghetti puttanesca


1 tin anchovies

3 garlic cloves, sliced thinly

3 tbsp olive oil


2 tins chopped tomatoes


¼ tspn hot chili powder




2 tbsn capers

3 tbsn black olives

Put the oil garlic and anchovies in a frying pan and cook gently, breaking up the anchovies with a wooden spoon.


Add  tomatoes and chili powder and mix well.  Cook to thicken, stirring now and then.


Cook your spaghetti in a separate pan of hot water.


Mix the capers and olives into the sauce, and as soon as the pasta is cooked and drained, combine.