I am enjoying my Italian summer, plenty of sunshine, swimming in the sea and eating plenty of fruit and vegetables, fresh fish and of course lots of ice-cream.
My children seem to be in heaven and they never seem tired of playing at the beach and splash in the sea!
Now I am enjoying even more Mediterranean dishes like pasta alla puttanesca: a classic dish, very popular in Rome and Naples with all the classic southern flavours. If you like Italian cooking you can't possibly miss this one.
All the ingredients are very Mediterranean: capers, olives, olive oil and anchovies. This pasta is packed with flavour and makes an ideal last minute meal. Great if you have guests as it is very tasty and simple to make.
To be enjoyed with a good glass of red whine.
- Prep Time : 20 minutes
- Cook Time : 25 minutes
Heat 4 tbsp of olive oil in a pan; chop the onion finely, the garlic and chopped chilly and stir fry until translucent.
Chop the anchovy fillets and add them to the onion. Add the chopped olives, capers, half of the finely chopped parsley and tomato sauce.
Cook for 10 minutes.
Cook the pasta in salty water for two minutes less than it says on the packet, drain and add it to the sauce. Turn the heat on and cook for the remaining two minutes.
Serve sprinkled with parsley and Parmesan.