Spaghetti alla Puttanesca

Name: Spaghetti alla Puttanesca
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 500 g Spaghetti; 225 g tuna pieces in oil; 2 toe garlic; 1 el capers; 30 g anchovy fillets in canned oil; 1,5 Spanish red pepper; 20 g fresh flat parsley; 8 black olives without pit; 1 mespoint cinnamon; 700 g sifted tomatoes in a pack passata; 1 lemon; 1 tl extra virgin olive oil

Jamie Oliver's spaghetti alla puttanesca with anchovies, tuna, olives and tomato sauce.

Ingredients

Directions

Bring a pot of water to the boil. Put the spaghetti with a pinch of salt in the boiling water and cook the pasta according to the instructions on the package.
Pour the oil from the tuna into a frying pan, but leave the tuna itself in the can.
Squeeze the unpeeled garlic cloves and add the capers and the anchovies with oil.
Finely chop the chillies and the stalks of the parsley and add them. Check the spaghetti and stir.
Chop the parsley leaves and set them aside. Stir-fry the mixture in the frying pan for 2 minutes and add the tuna and the black olives.
Make the pieces of fish small and finally stir in a good pinch of cinnamon and the passata (or chopped tomatoes).
Let the cooked pasta drain and keep a little of the cooking water apart. Carefully decorate the spaghetti with the sauce in the pan.
Squeeze the lemon.
Add the majority of the parsley leaves, the lemon juice and a little extra virgin olive oil and mix everything together well.
To dilute the sauce, stir in a little more of the cooking water.
Spoon the spaghetti on a dish, sprinkle with the last remaining parsley and serve.