Enjoy this cheeky twist on the classic Puttanesca with the added spice of Sichuan Chilli Olives! 

INGREDIENTS:
350g (12 oz) spaghetti
2 tablespoons olive oil
3 cloves garlic, thinly sliced
1 small onion, finely chopped
1 can (400g) crushed tomatoes
1/2 cup Spicy Chili Olives, pitted and roughly chopped
2 tablespoons capers, drained
4-6 anchovy fillets, chopped (optional)
1/2 teaspoon red pepper flakes (optional, for extra spice)
Freshly ground black pepper, to taste
Fresh basil or parsley, for garnish
Grated Parmesan cheese, for serving

METHOD:

1. Cook the Spaghetti: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Drain and set aside.

2. Prepare the Sauce: While the spaghetti cooks, heat the olive oil in a large skillet over medium heat. Add the sliced garlic and chopped onion, and sauté until soft and fragrant, about 3-4 minutes.

3. Add the Flavours: Add the crushed tomatoes, spicy chilli olives, capers, and anchovies (if using) to the skillet. Stir well to combine. Season with freshly ground black pepper and red pepper flakes for extra heat, if desired.

4. Simmer the Sauce: Reduce the heat to low and let the sauce simmer for 10-15 minutes, stirring occasionally, until it thickens slightly.

5. Combine Pasta and Sauce: Add the cooked spaghetti to the skillet with the sauce and toss to coat the pasta evenly with the sauce. Cook for 1-2 minutes more, allowing the flavours to meld together.

6. Serve: Serve hot, garnished with fresh basil or parsley and grated Parmesan cheese.

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