Recipe for Putanesca Di Angelo

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Yield:

1 servings

Ingredients:

Amount	Ingredient
4 tbl	Olive oil
1 x	Segment of garlic, chopped
1 sm	Dried chilli, chopped
6 x	Capers, chopped (6 to 7)
6 sm	Anchovy fillets, chopped
10 lrg	Black olives, chopped in half and stones removed, up to 15
2 x	440 g tins tomatoes, crushed

Instructions:

Instructions: Heat the olive oil with garlic and chilli until there is a perfume (1 minute approximately). Add the capers, anchovies and black olives. Cook for 1 minute stirring often.

Add the tomatoes plus 1/3 tin of water. Bring to the boil then turn down the heat and simmer for 45 minutes without covering. Mix in with the pasta and scatter over with continental parsley.

Serves 4.

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