Putanesca sauce

This sauce might not be authentic but it’s the best recipe I’ve made for this dish. It takes an hour overall but the wait is worth it.

TIP Please buy the best tinned tomatoes money can buy. If you don’t like heat, omit the chilli.

Use any pasta you like. You can freeze the sauce for another time.

Serves 4

1and 1/2  tins of tomatoes (600gr)

8 tbs olive oil

8 fat cloves of garlic

1 glass of red wine (125ml)

1 tsp crushed fennel seeds

1 flat tsp each sea salt and pepper

16 olives coarsely chopped

1/2 tsp chilli flakes

2 tbs non pareil capers

6 anchovy fillets in oil

handful of chopped parsley leaves

Pour the olive into a medium sized saucepan. Peel the garlic and fry on a very low heat for about 8 minutes or until the garlic starts to brown. Remove with a slotted spoon.

In the same pan pour in the tomatoes, add the wine, fennel and seasoning. Crush the cooked garlic into the sauce and lower the heat. Your sauce should be ready in about 35 minutes. Stir from time to time.

Five minutes before the sauce has finished cooking, stir in the anchovy, capers and olives. Break up the anchovy with a wooden spoon and bubble away.

When you serve the pasta, scatter over the finely chopped parsley leaves.