Spaghetti Puttanesca - Chloe Ting Recipes
- Mince garlic. Chop anchovies, olives and capers. - Heat up 1 tbsp olive oil in a large nonstick skillet over medium heat.
Ingredients
- 1 tbsp olive oil
- 3 cloves garlic
- 1/4 tsp chili flakes
- 400g canned tomatoes
- 6 anchovy fillets, drained and oil reserved
- 80g black olives
- 80g capers
- 300g dry spaghetti
- Pepper, to taste
- 40g panko breadcrumbs - optional toppings
- 1 tbsp oil from anchovies - optional toppings
- Lemon zest - optional toppings
- Freshly grated parmesan - optional toppings
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