Spaghetti alla Putanesca:

For 4 people:

• 400 grams spaghetti
• Olive oil
• One small onion
• 1 clove of garlic
• Red chili flakes, about 1 tsp or to taste
• White wine, 1 glass
• 1 tin of anchovies
• 1 tablespoon brown olives, coarsely chopped
• 1 tablespoon capers
• 2 400 gram cans of tomatoes (crushed or whole, doesn’t really matter)
• A small bunch of flat parsley, chopped

1. Fry the onions in a large skillet on medium heat in the oil, until translucent.
2. Add the garlic, anchovies, chili flakes and olives and fry for a few minutes (go easy on the chili flakes, it shouldn’t be super spicy and you can always add more at the end).
3. Add the white wine and deglaze the pan, cook for a few minutes until reduced by about half.
4. Add the tomatoes and mix everything, let it simmer for half a hour.
5. After half a hour add the capers and most of the parsley.
6. Cook the spaghetti (should take a minute or 8, depending on the spaghetti)
7. The sauce has probably reduced a bit, so add some starchy pasta water to make it more ‘saucy’.
8. Add the cooked spaghetti to the sauce and mix everything.
9. Plate and top with the rest of the parsley.

If you’re making it for 2 people: after step 5, transfer half of the sauce to a Tupperware container. It keeps in the fridge for a few days or you can freeze it.