Spaghetti alla Puttanesca

This southern Italian sauce (roughly translated as tart's pasta) is one of my favourites. First and foremost it's big on flavour, spicy and salty. It can also be made from ingredients I usually have hanging about. Perfect.

Ingredients

Spaghetti
1 red onion, chopped
1 clove garlic, sliced
3 anchovy fillets, chopped
2 small red chillies, chopped
1 400g can chopped tomatoes
1 tablespoon red wine vinegar
2 tablespoons capers, chopped
2 tablespoons black olives (11)
parsley

Fry the chopped onion in olive oil with a little salt. After about 5 mins add sliced garlic and cook on a low heat for 3-5 minutes.

              Add chopped anchovies and chillies, cook for 3-5 minutes. 

Chopped tomatoes go in, with 1 tbsp red wine vinegar. Bring to boil then simmer.

 Reduce sauce a bit, then add olives and capers.  If necessary loosen the sauce with a bit of the cooking water from the pasta.  At this point I fish out the large slices of garlic (well the ones I can see).

Drain the pasta when it's still a bit undercooked, then stir into the sauce. The ingredients are quite salty so I don't usually need to add any extra.

No need for Parmesan on this one (unless you want to). Finish with black pepper and parsley (I ran out of parsley and really missed it). Buon appetito.