Spaghetti Puttanesca

Spaghetti Puttanesca

(serves 4)

1/2 lb spaghetti
3 tbsps olive oil
4 cloves garlic, minced
7 oz/200g oil-cured black olives, pitted
1 soup-size can peeled tomatoes, cut in sixths
3 tbsps capers, rinsed if held in salt
6 anchovies, rinsed
1 cup grated parmesan cheese

Boil spaghetti. In the meantime, mince the garlic and onion. Saute in olive oil in a saucepan, then when soft, add the olives, tomatoes, capers and anchovies. Saute till mixed. Throw in the drained spaghetti and serve with cheese.