INGREDIENTS

¼ cup olive oil

6 cloves garlic, sliced thinly

¼ tsp chili flakes

6-8 anchovy fillets, chopped

½ tsp dried oregano leaves

¼ tsp freshly ground pepper

1 can (796ml) whole tomatoes

½ cup black olives, chopped

¼ cup capers, chopped

COOKING INSTRUCTIONS

1. Heat ¼ cup olive oil in a medium saute pan.  Once the oil is warm, add the garlic, chili flakes and chopped anchovies. Cook, stirring occasionally until the garlic is softened.
2. Add the oregano and whole tomatoes to the pan. Use a fork or a pair of kitchen shears to break up the whole tomatoes.  Simmer for 15min until the liquid from the tomatoes as reduced and the sauce is thickened.
3. Stir in the olives and capers and cook for another 5min.

Serving suggestions:

• Stir in 250g cooked spaghetti along with ½ cup pasta cooking liquid.
• Toast a piece of Italian bread, slather with ricotta and top with puttanesca.
• Served over roasted or grilled chicken or fish

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