Puttanesca

We first had puttanesca at an Italian restaurant on the Greek island of Naxos. Apparently it translates to "whores pasta" - what the girls eat before they go out on the job! Our mate Yianni, who was with us, told me how to make it.

To serve 2

Pasta for 2
400g Tin of crushed tomatoes
1 clove of garlic - crushed
Olives
Capers
1/2 teaspoon dried chilli flakes
Olive Oil
Salt and Pepper
Parmesan to serve (if you like it!)

Put a couple of glugs of oil in a frying pan and fry the garlic and chilli until the garlic is just turning brown. Add the tin of tomatoes, a handful of olives and about 2 teaspoons of capers. Bring to a low simmer and put your pasta on to cook. When your pasta is cooked, season your sauce with salt and pepper. Drain pasta and stir through sauce. Serve sprinkled with Parmesan cheese.