The best puttanesca sauce recipe

Ingredients

2 cloves of garlic
6 black olives (stone in)
2 anchovy fi llets
olive oil
½ teaspoon dried oregano
1 teaspoon capers
2 x 400g tins good-quality plum tomatoes optional: red wine vinegar
freshly ground black pepper
optional: 1 x 200g tin tuna in spring water, from sustainable sources

Instructions

To make and cook your puttanesca sauce

• Peel and fi nely slice the garlic

• Place the olives onto a chopping board, squash them with the heel of your hand, pull out and discard the stones, then tear into pieces

• Roughly chop the anchovies

• Heat 1 tablespoon of oil into a large frying pan on a medium heat

• Add the garlic, dried oregano, olives, anchovies and capers, then fry for 2 to 3 minutes, or until lightly golden

• Add the plum tomatoes, squashing and breaking them up slightly with a wooden spoon

• Add a splash of water to the empty tomato tins, give them a swirl and pour into the pan

• Bring to the boil, then turn the heat down to medium-low and simmer for around 30 minutes, or until thickened and reduced, stirring occasionally

• Add 1 teaspoon of red wine vinegar (if using) and stir well

• Have a taste and season with a tiny pinch of black pepper or an extra splash of vinegar, if you think it needs it

• Drain the tuna in a sieve over the sink (if using), then stir into the sauce and serve