It goes without saying that the nicer the olives you choose for this dish, the better the final result. Canned ‘black’ olives from the supermarket are more often than not green olives processed to blacken and hold far less flavour. First preference goes to all kalamata olives, followed by good green ones. A mixture of kalamata olives and green olives (3:1) also works, but make sure to chop the green olives more finely as they’ll take longer to break down. You can use ripe chopped or blended tomato if you’ve got time on your hands, canned diced tomato or even passata (strained tomatoes) if you need it to be quick.

Puttanesca

Serves 6-8.

INGREDIENTS

Ingredients

2 tablespoons olive oil

8 tablespoons minced garlic

1-2+ tablespoons chilli flakes

(or 2-3 fresh, finely chopped red chillies)

1 tablespoon dry oregano

Approx. 200g capers (drained and chopped)

1-1.5 cup chopped olives

1600g tomato (see above)

Salt and pepper to taste

½ cup parsley (chopped)

Cooked spaghetti or angel hair pasta

METHOD

• Heat the olive oil in a pot and add the garlic and chilli and stir for 1 minute.

• Add capers, olives and oregano. Cook over high heat for several more minutes or until the mixture smells potent - if you’re asphyxiating then you’re on the right track.

• Mix in the tomato and once it hits a boil, reduce to a simmer.

• Cook for 30 to 60 minutes (depending on the types of tomato you used). Stir whenever the solids sink to the bottom and the liquid on top is bubbling. As it cooks, you’ll notice the sauce developing a sheen as the olives break down.

• Once it’s lovely and glossy, add salt and pepper to taste and serve with cooked pasta.