As I tend to write at night, I tend to stick to the simple dishes. I will soon get into more complex things. Anyway, this sauce is one of my favourites and I have to thank the “master” Alan for it. for being a Brit, his puttanesca would make any mamma proud 
So here’s how I make it. Might not be exactly how he does it, but pretty close.
- I golden 2-3 garlic thingies in a spash of olive oil, add a can of Pastene anchovies and 2-3 teaspoons of capers. Can add a bit of chilly, if you like that.
- When the anchovies have melted, I add a handfull of chopped black olives and give it ~ 3-5′ to all nicely blend and cook together, constantly making sure not to burn anything ie: stirring every once in a while
- I then add a big can of tomatoes and let simmer at medium, medium low for as long as possible. I usually try to get this cooking for at least an hour. You ideally want the water in the tomatoes to go away and just keep the tasty stuff.
- When you feel ready to eat, cook your pasta, drain it one minute before perfection, toss it into the sauce and finish cooking it while stirring it at good heat.
- Pop open a bottle of the good stuff.
- Eat
Very simple, very tasty, very leker.
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