Slut's Spaghetti

You can't really go wrong with a dish called Slut's Spaghetti, right? Especially if you when its taste is the perfect combination of the fiery chilli and tangy capers. Plus - all the ingredients in it come from a tin, so when it's raining outside (just like today) you don't even need to go out to enjoy it. Yet again - thank you Italy!

Spaghetti alla puttanesca 
(based on Nigella's recipe)

6 anchovy fillets, drained and finely chopped
3 garlic cloves, peeled and finely sliced, crushed or grated
1/2 fresh red chilli (or to taste), finely chopped
1 tin chopped tomatoes
150 g pitted black olives, chopped a bit
2 tsp capers
olive oil
salt, pepper
spaghetti for two
some chopped fresh parsley, to serve (optional)

Cook the spaghetti al dente. You can do in whilst the pasta sauce is already cooking. Reserve 2 tablespoons of water with the pasta when draining.

Fry the anchovies in the frying pan for a few minutes and when they are soft and 'almost melted' add garlic and chilli and fry for another minute. Add the tin tomatoes, olives and capers and boil the sauce down. It should take about 10 minutes until it's all nice and thick but still saucy. Season with salt and pepper to taste.

Add the pasta (with the remaining water) to the sauce and mix well. Serve with some fresh parsley.
Enjoy!