Pasta Puttanesca

01Method

1. 1

   Bring a large pot of salted water to a boil and cook the pasta until al dente, following the package instructions.

2. 2

   Using a mortar and pestle, mash the garlic, anchovies and olives together into a rough paste, or finely chop everything together on a board. Set aside.

3. 3

   Break the Parmesan into small crumbles using a fork.

4. 4

   Warm the olive oil in a large skillet over medium-high heat. Add the red onion and cook, stirring occasionally, until lightly caramelised. Add the tomatoes and cook for a couple of minutes, then pour in the broth or wine and let it cook for 2 minutes more. Stir in the garlic, anchovy and olive mixture and continue cooking until the sauce has reduced and thickened, several minutes. Season with salt and pepper.

5. 5

   Drain the pasta and transfer it directly into the skillet. Add the crumbled Parmesan and toss until the pasta is well coated in the sauce. Tear the basil leaves over the top and serve straight from the pan.