Spaghetti Puttanesca

Ingredients

• 500 g spaghetti
• 1 x 45g tin anchovies
• 2-3 garlic cloves (or as much as you dare!)
• 1 x 360g jar Ballymaloe 100 Recipe Sauce
• 3 x 110g tins tuna in spring water (optional)
• 100 g pitted Kalamata or black olives (halved)
• 2 tbsp drained capers
• 1/2 tsp chilli flakes (optional)

Method

1. Prep: Chop the anchovies (reserve the oil from the tin). Chop the garlic and halve the olives. Drain the tuna (if using).
2. Bring a large pot of salted water to boil. Add the spaghetti and cook according to the packet instructions, until it’s al dente. Reserve a mugful of the cooking water, then drain.
3. Meanwhile, pour the oil from the tin of anchovies into a large frying pan on a medium heat (one that’s big enough to add all the cooked pasta to later).
4. Add the finely chopped anchovies and garlic and cook for 2–3 minutes, until the anchovies have melted into the oil and the garlic is fragrant.
5. Add the Ballymaloe 100 Recipe Sauce, tuna (if using), olives, capers and chilli flakes (if using). Season with a generous amount of salt and pepper and stir to combine.
6. Bring to a boil, then reduce the heat and simmer while the pasta cooks.
7. When the pasta is done, add some of the reserved pasta cooking water if needed to thin the sauce down a little.
8. Add the drained spaghetti to the sauce and toss to combine, then taste and adjust the seasoning if needed.

Divide among four pasta bowls to serve. Garnish with chopped fresh basil or parsley if you have it.