Puttanesca

I like this very gutsy so use plenty of anchovies, capers and olives.

For two.

Olive oil
2 garlic cloves, chopped
50-100g anchovies (to taste)
Approx 50g capers
Approx 100g pitted black olives
Tin chopped tomatoes
A splash of red wine
A handful of fresh basil, roughly chopped
Spaghetti for two (approx 225g)

1. While the spaghetti is cooking, gently fry the garlic in olive oil, then add the anchovies and cook for a few minutes.
2. Add the tomatoes and red wine, cook for another few minutes, then add the capers and olives. Simmer until the sauce has slightly thickened, then add the basil.
3. Drain the spaghetti and add to the puttanesca sauce.

Serve with plenty of parmesan.

The sauce is delicious poured over purple sprouting or tenderstem broccoli, either steamed or roasted in olive oil, for a low carb alternative.

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