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Penne puttanesca

Serves 1
Ingredients
Penne pasta 100 gm
Tomato, tinned, chopped 145 gm Caper, roughly chopped 3 gm Chilli, red, whole 1 pc
Garlic, peeled 1 clove
Olive oil 7 ml
Olive, black, cut in half 4 pc
Salt and pepper to taste
Anchovy fillet, roughly chopped 1.5 pc
Parsley, fresh, finely chopped 5 gm
Method
In a saucepan, heat the olive oil, clove of garlic and whole chilli over a low flame, until the garlic turns golden brown. Discard the garlic and chilli.
Add the anchovy and stir until dissolved. Add the tomato, olives and capers.
Simmer gently for about 10 minutes; season as required.
Cook the penne pasta in a large pan of salted water for about 8 minutes, or until cooked to your liking.
Drain the pasta and mix with the warm puttanesca sauce.
Garnish with chopped parsley.

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