Puttanesca, a Neapolitan pasta dish that originates from the last century, means lady of the night. Why? There are various theories, one is said that because it is so quick to make it can be eaten between customers. It has become a classic dish, and here it is made with store cupboard ingredients, making it perfect for a weeknight meal.
It is a quickly made sauce, packed with punchy flavours, which can pretty much be cooked in the time it takes to cook your pasta.
It can easily be adapted to be gluten-free and suitable for vegetarian or vegan diets (by omitting the anchovies).
2 tbsp olive oil
4 anchovy fillets (leave out if making this vegetarian or vegan)
3 cloves of garlic, finely chopped
1/2 tsp dried chilli flakes
1 tin of cherry tomatoes
160g pitted black olives (half kept whole the other half sliced)
2 tbsp capers
To serve: 150g dried pasta, cooked according to the packet instructions (gluten-free if required)
Step 1: Heat the oil in a frying pan over a medium high heat. Add the anchovies and cook for one minute, moving around the pan so they break up. Add the garlic and lower the heat slightly. Continue to stir. After another minute add the chilli.
Step 2: Add the tinned tomatoes, along with the olives and a pinch of ground black pepper. Cook out for five minutes. Add the capers and cook for another couple of minutes. Check the seasoning and serve, tossed through freshly cooked pasta.