Penne Puttanesca

Ingredients

• 400g Rummo rigatoni pasta
• 60ml SuperValu olive oil
• 1 clove garlic
• 2 salted anchovies
• 2 pinches chilli flakes
• 1 tbsp capers
• 12 black olives, pitted and chopped
• 1 tin chopped SuperValu tomatoes
• 50g grated parmesan

Method

1. Cook pasta al dente.
2. Sauté the garlic in olive oil. Add the chilli and anchovies.
3. Add tomatoes, and cook for 7-8 minutes.
4. Add olives, then toss pasta with sauce and serve with parmesan and a drizzle of olive oil.