Puttanesca

This is such a good go-to pasta dish. It uses ingredients that I tend to have on hand so it usually gets thrown together as a last minute meal and saves us getting takeaways! I just love the saltiness of it with loads of anchovies, capers and olives

Serves 4

olive oil

400g spaghetti

grated parmesan

150g pitted kalamata olives

80g capers

12 anchovies

2 tbsp tomato paste

1 can tomatoes

1 tbsp balsamic vinegar

1/2 cup red wine

1 tsp oregano (or use a tbsp chopped fresh)

1 tsp thyme (or use a tbsp chopped fresh)

1 onion

vege - use 400g of whatever you have on hand including courgette, eggplant, leeks, mushrooms (I used leeks and mushrooms this time)

salt & freshly ground black pepper

Boil water and cook pasta according to packet instructions. In a frying pan, saute onion in 2 tbsp olive oil for 2 mins, then add anchovies, leeks and mushrooms frying for another 2 mins then cover with red wine and simmer for a few minutes before adding olives, capers, oregano, thyme, tomato paste, balsamic vinegar, canned tomatoes & seasoning 

Drain pasta and add to sauce. Toss and then serve in bowls topped with grated parmesan cheese