Potatoes Puttanesca Recipe

Instructions

1. Step 1

   Place the potatoes into a pan of cold water with a pinch of salt and simmer for around 20 minutes or until soft | Ingredients: 14 1/8 oz of new potatoes, ideally pink firs

2. Step 2

   Once the potatoes are cooked through, drain them thoroughly in a colander and set aside

3. Step 3

   Sweat the garlic on a medium heat with the olive oil for 3–4 minutes, then add the anchovy fillets and the chilli flakes | Ingredients: 1 2/3 fl oz of olive oil, plus extra for drizzling , 5 garlic cloves, thinly sliced , 3 anchovy fillets , 2 pinches of chilli flakes

4. Step 4

   Once the anchovy fillets have melted into the oil, add in the tomatoes and simmer until reduced they have by half | Ingredients: 14 1/8 oz of tinned plum tomatoes

5. Step 5

   Add the olives, chopped guindillas, capers, parsley and cooked potatoes to the sauce and mix really well, adjusting the seasoning to your taste e.g. some extra dried chilli or extra guindillas if you prefer things to be spicier | Ingredients: 5 1/3 oz of Fragata pitted black olives, roughly chopped , 2 2/3 oz of Fragata green olives filled with anchovy , 5 Fragata hot guindilla peppers, 3 finely chopped, 2 left whole for garnish , 1 1/2 oz of Fragata capote capers , 1 1/16 oz of flat-leaf parsley, finely chopped

6. Step 6

   Serve in a bowl with the two whole guindillas on top for garnish. Finish with more olive oil and some black pepper | Ingredients: freshly ground black pepper