Pasta puttanesca

Ingredients:

• 1 shallot, finely chopped
• 1 clove of garlic, finely chopped
• 100 gr of pitted olives (green/black)
• 6 canned anchovies filets, chopped
• 2 tbsp of small capers
• 1 can (400 gr) of tomato cubes
• 140 gr of fusilli
• 1 tbsp of chopped fresh parsley
• salt & pepper
• olive oil

Preparation:

• In a large skillet or pot on medium heat, heat oil.
• Add shallot, garlic, olives, anchovies and capers. Fry for 3 minutes.
• Add the tomato cubes and reduce heat.
• Bring to a boil and let it simmer for 7 minutes. Season with salt and pepper.
• Meanwhile, bring a large pot of salted water to a boil.
• Add the fusilli and cook it until ‘al dente’ texture.
• Drain the pasta and add to the sauce.
• Mix well and sprinkle with parsley.

Enjoy!

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