spaghetti alla puttanesca

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This is a firm favourite with Augusta…

In a large frying pan I sautè chopped onion in olive oil with two anchovy fillets and a fresh chilli. Then I add a can of plum tomatoes and a little salt and cook briskly. When the sauce has thickened a little, I add a handful of black olives and capers. When the sauce is thick, I add a splash of extra virgin olive oil. I turn off the heat and add a good tablespoon of chopped parsley. I toss the drained spaghetti in the pan with the sauce, adding a little more oil.

The spaghetti must be thick and the wine must be red!

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