Casarecce alla puttanesca

Since these last few days have been quite hectic, I haven't been able to find time to share some recipes with you or to make anything worth writing about. Pasta sauces aren't usually something I'm excited to dedicate a post to, because I feel they are too common and I suspect everybody knows the Italian classics already. But in my environment, not everyone does. Though pasta isn't my top favourite, I really enjoy the intensity of flavour in the puttanesca sauce and so does my boyfriend, who often asks me to make it. Tomatoes are used sparingly in my version of this famous recipe and though it might look like a boring dish, it is so full of taste you can't stop eating! Ingredients, serves 2 - 250g pasta, I used casarecce - 1 full tbsp capers - 1 little handful of olives - 1 big garlic clove, finely sliced - 1/2 fresh chilli, finely sliced - 3 anchovy fillets - extra vergine olive oil - dried oregano, to taste - 1/3-1/2 can of peeled tomatoes, chopped (or 2-3 fresh ones) - coarse salt Bring a pot full of water to a boil and add a fistful of coarse salt. Cook the pasta of your choice al dente. Meanwhile, pour about 4-5 tbsp of olive oil in a pan and turn on the heat. Add the anchovy and let it melt. Add garlic, chilli, capers and olives and fry a minute or two. Stir in the chopped tomatoes and the oregano and let simmer for 10-15 minutes. Your sauce is done! In my opinion you don't need to add any salt to it, because the ingredients are salty enough. Join the pasta with the sauce and mix thoroughly. Buon appetito!