Caper puttanesca
Using the brine from the jar of capers is what makes this dish so special, something that would ordinarily be thrown away actually has the ability to transform a dish into one of my favourite pasta dishes.
To cook 1 portion
2 garlic cloves, sliced
2 pinches of chilli flakes
½ tin chopped tomatoes
Small handful of capers, plus a splash of caper brine
Small handful of olives
Handful of spaghetti
Olive oil
Salt & pepper
To cook
Start by pan frying the garlic and chilli flakes in a generous glug of olive oil over a medium heat for about 3 minutes until the garlic starts to brown. Then add the chopped tomatoes, season, add the capers, caper brine and olives, and simmer for about 10 minutes.
Meanwhile, cook the spaghetti in salted boiling water as per the instructions on the pack, then using tongs transfer to the sauce along with a couple of tablespoons of the cooking water and mix it all together. Garnish with a pinch of chilli flakes and a glug of olive oil.