🍝 Spaghetti Puttanesca was one of the first dishes I learnt how to prepare and the one that really got me excited to properly learn how to cook. This simple sauce comes together in the time it takes to boil pasta and is packed with ingredients that impart so much flavour in such a short amount of time!

🍅Ingredients
• 45 ml Extra Virgin Olive Oil
• 40 g Anchovy fillets, roughly chopped
• 6 Garlic cloves, sliced
• 2 tsp red pepper flakes
• 600 g Lombardi Polpa di Pomodoro
• 70 g Black olives, ,pit removed
• 35 g Capers
• 2 Bay leaves
• 1 bunch Basil
• 250 g Spaghetti quadrato
• 3 LT Water
• 45 g Salt

🧄Method
➊ Place a pot over medium-low heat and add the olive oil. Add the sliced garlic and chopped anchovy and cook while stirring occasionally for 2-3 minutes or until the garlic is just starting to colour slightly.
➋ Add red pepper flakes, bay leaves and the stem from the bunch of basil. Allow to infuse for 2 minutes before turning up the heat to medium. Add half of the olives and half of the capers and stir to coat.
➌ Simmer for 20-30 minutes or until saucy in consistency.
➍ Add the remainder of the olives and capers for the last 5 minutes of cooking and adjust seasoning if necessary. The dish shouldn't need extra salt.
➎Cook pasta according to packet instructions, minus 3 minutes.
➏Add the cooked pasta to a pan containing the puttanesca sauce. Add 150ml of pasta water and cook over medium-high heat while stirri