Fettuccine Puttanesca recipe by Steven Dolby

(Serves 3 people)
PASTA
300g "00" Flour
3 Eggs
1 Egg yolk
Pinch of salt
PUTTANESCA SAUCE
1 Medium yellow onion (sliced)
2 Garlic cloves (sliced)
3 Anchovy fillets
130g Mixed olives (pitted)
25g Capers
Chili flakes (to taste)
650g Tomatoes (good quality)
Salt & ground black pepper (to taste)
1 Tsp sugar
Fresh Italian flat leaf parsley (to finish)
1 Diced fresh tomato (to finish)
Pecorino cheese (to finish)
Drizzle extra virgin olive oil (to finish)

Also great with Arugula and Basil

© STEVEN DOLBY