Kitchen Trails - Pasta Puttanesca

Puttanesca. It's a mouthwatering pasta sauce for those who love earthy, pungent spiciness and anchovies. Go google puttanesca, it's pretty funny and racy how this sauce came about hehehehe

Garlic, half a head, skinned and pulsed into small bits

Capers, can leave them whole if it's the smaller type, or pulse into smaller bits if it's the bigger ones

Olives, i used sliced black olives, and pulse a few times

Chili flakes, can be omitted, or according to your own preference, I used about 1 tablespoon

Anchovies, 1 small jar/can or according to preference. I used the anchovy paste, about 1 heaped tablespoon

1 Canned tomatoes in tomato juice

Salt (I normally use himalayan salt in my cooking, and as I omitted the Parmesan, I added a little more for saltiness)

Olive Oil, about 1-2 tablespoon

Pasta, I find that spaghetti works best, cooked as per package instruction

Parmesan cheese, grated

Heat oil in a pan/pot/whatever in medium heat and add the garlic, saute for a minute and add the anchovies and chili flakes.

Add the canned tomatoes, and break up the tomatoes (mine comes in whole tomatoes in the can). Add a bit of water if it's too thick

Add the capers and olives  and salt, and mix well and let simmer for 10 minutes.

Add to cooked pasta, top with parmesan if using, and mix well. Serve hot