Spaghetti Alla Puttanesca

12ozs 350g spaghetti
3 peppers, red, yellow and green
4 cloves garlic
2 ozs 50g black olives, pitted
olive oil
salt and pepper
Cook the spaghetti in fast boiling water with a teaspoon of salt.
Remove seeds from peppers and cut into strips. Peel and slice the garlic.
Heat 4 Tblsp of oil in a pan and saute the peppers until they are cooked through, 10 – 15 minutes. Add the garlic and olives and cook for 3 minutes, stirring. Add salt and pepper to taste.
Drain the spaghetti and put in a large bowl, add 2 Tblsps olive oil and toss to cover. Pour the pepper mixture over.
Serves 4 people.


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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