Pasta alla Puttanesca

Ingredients serves: 4   

3 tablespoons of Dimino olive oil

4 Dimino Sicilian anchovies (drained and finely chopped)

2 cloves garlic (peeled and finely sliced, crushed or grated)

½ teaspoon dried Dimino Sicilian chili flakes

400 grams Spaghetti/Linguine or Penne/Rigatoni to your liking

1 x 330 grams Dimino Cherry Tomatoes sauce

3 tablespoons of Dimino Sicilian Black Olives pate

2 tablespoons small Dimino Sicilian capers (rinsed and drained)

3 tablespoons chopped fresh parsley (to serve - optional)

salt (to taste)

pepper (to taste)

METHOD

Put water for pasta on to boil, though you don’t need to get started on the sauce until itis pretty well boiling.

Pour Dimino Olive oil into a wide frying pan or casserole and put on a medium heat.

Add the finely chopped anchovies and cook for about 3 minutes, pressing and pushing with a wooden spoon, until the anchovies have almost “melted”, then add the garlic and chilli flakes, stirring for another minute.

Start salting the boiling pasta water and adding the pasta to cook according to packet instructions.

Going back to the sauce, add the Dimino Cherry Tomatoes sauce, black olives pate, capers and cook for about 10 minutes, stirring every now and again, by which time it will have thicken slightly.

Just before the pasta is ready, remove about two spoon of cooking water, and reserve it. When the pasta is cooked as desired, drain it and add the spaghetti to the sauce in your pan, adding a little reserved pasta water, if needed, to help amalgamate the sauce, a drizzle of Dimino Olive Oil and if you like some pecorino or parmesan cheese. Scatter with chopped parsley or fresh basil and plate it. Enjoy it!