Pasta puttanesca

Serves: 4

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Total Time: 25

Prep Time: 10

Cook Time: 15

• 400 gram(s) spaghetti
• 1 tablespoon(s) olive oil
• 1 large red chilli, finely chopped
• 2  garlic cloves, crushed
• 50 gram(s) jar anchovies, oil drained and reserved
• 125 ml dry white wine
• 400 gram(s) can chopped tomatoes
• 100 gram(s) (3½oz) Sainsbury's Taste the Difference Manzanilla
• Olives
• 2 tablespoon(s) capers
• Squeeze of lemon juice
• 2 tablespoon(s) freshly chopped flat-leaf parsley

Method

1. Cook the spaghetti according to packet instructions.
2. Heat the oil in a large pan. Add the chilli and garlic and fry gently for 2-3min. Stir in the anchovies; cook for 1min. Add wine and turn up the heat to reduce by a third.
3. Stir in the tomatoes and simmer the sauce for 10min. Add the olives and capers and cook for a further 1- 2min.
4. Drain the spaghetti and return to the pan. Add the sauce with a good squeeze of lemon juice. Toss with the parsley and serve.

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