Spaghetti alla Puttanesca

For me after Pizza, spaghetti means Italian food. I tasted spaghetti for the first time with some cheesy creamy sauce, immediately i have fallen in love to this Italian noodles like pasta. Since am the host of this month's International Food Challenge ,a monthly event started by two wonderful food bloggers Sara and Shobana i was searching for an interesting spaghetti dish and while googling i crossed this spaghetti alla puttanesca which sounds prefect for me as this recipe goes for my favourite anchovy fish and olives.

This dish goes seriously for a very quick and easy preparation and my kids enjoyed thoroughly this tangy,fishy spaghetti.Instead of normal tomatoes, i used cherry tomatoes for making this spaghetti and those addition of cherry tomatoes makes the difference in this dish. You can skip anchovy fillets by using soya granules or tuna fish if you dont like anchovies.

Recipe Source: I Can Has Cook
2cloves Garlic (finely chopped)
1no Red chilly (de-seeded and finely chopped)
2 or 4 Anchovy fillets (drained from the oil in their tin and finely chopped)
400grms Chopped tomatoes
Handful of black olives(roughly chopped)
1tbsp Capers
200g Spaghetti
1small bunch Parsley or 2sprigs Basil(finely chopped)
Olive oil

Heat about 1 tablespoon of olive oil in a large frying pan.

Fry the garlic for one minute, stirring constantly. Add the chili and anchovies and fry for one minute.

Add the tomatoes, olives and capers to the frying pan.

Stir so everything is well mixed together. Simmer over a medium heat for 10 minutes, until the sauce has thickened.

Meanwhile, cook the spaghetti in a saucepan of salted boiling water according to the pack’s instructions.

Once the pasta has cooked, drain and return to the sauce pan off the heat.

Tip in the tomato sauce and mix well until the spaghetti is coated.

Serve with chopped parsley or basil.