Pasta Puttanesca

500g uncooked wholewheat pasta

1 tablespoon olive oil
1 small yellow onion, finely chopped
3 garlic cloves, minced
4 salted anchovies fillets
1 pinch of chili flakes

2 cups fresh ripe tomatoes, finely chopped*
2 tablespoons tomato paste*
1 tablespoon black olives, pitted and chopped
2 tablespoons fresh basil leaves, chopped
1 tablespoon capers

salt and pepper to taste

* Instead of fresh tomatoes and tomato paste, you can use one 400g can of chopped tomatoes.

Serves 4
In a large pan, heat the olive oil over medium heat. Add finely onions, garlic, anchovies fillets and chili flakes and fry while stirring occasionally, until onions are softened and translucent, about 3-5 minutes. Add tomatoes, tomato paste, olives, basil leaves and capers. Bring to boil, then simmer on low heat for 15 to 20 minutes. Season with salt and pepper if necessary

Cook pasta according to instructions. Drain and pour into sauce. Stir until well coated, then transfer to serving plates. Serve immediately.

© Anja's Food 4 Thought. Recipe from