Easy recipe Pasta Puttanesca Recipe

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two tablespoons olive oil about three garlic cloves, thinly sliced six anchovies (Recipes by ingridients anchovies) in oil, drained, chopped two tablespoons salted capers, rinsed one hundred and fiftyg black olives, halved if large one long red chilli, seeds removed, chopped one teaspoon chilli powder one teaspoon dried oregano four hundredg can chopped tomatoes four hundredg spaghetti (Recipes by ingridients spaghetti) one cup flat-leaf parsley leaves, choppedStep one Heat the oil in a frypan over medium heat. Add the garlic and cook, stirring, for one minute or until fragrant. Add, anchovy (Recipes by ingridients anchovy) capers, olives and fresh and dried chilli, then cook, stirring, for two-about three minutes. Add oregano and tomato, then simmer over low heat for ten minutes or until thickened. Meanwhile, cook the spaghetti (Recipes by ingridients spaghetti) in a saucepan of boiling, salted water according to the packet instructions. Pasta Puttanesca Recipe. Drain. Step two Stir parsley through, sauce (Recipes by ingridients sauce) then add, pasta (Recipes by ingridients pasta) toss to combine and serve..