Pasta Puttanesca
 With a nod to Italy, here’s a flavourful and easy pasta dish that showcases the succulent summer tomato!

250g uncooked vermicelli or spaghetti
1 tablespoon (15ml) extra-virgin olive oil
3 garlic cloves, finely chopped
500g fresh tomatoes, chopped
10g flat leaf parsley, chopped
30-35g green olives, chopped
5g fresh oregano, chopped, or 3g dried oregano
1 ½ tablespoons (5-10g) capers
10g anchovy paste
pinch of crushed red pepper

Cook pasta according to package instructions (to ‘al dente’). Drain; keep warm. Heat oil in a pan over medium-high heat; add garlic; cook 30 seconds-1 minute. Add tomato and next 6 ingredients. Bring to a boil; cook 8 minutes or until thick. Combine tomato mixture and pasta; toss well. Serve immediately. Serves 4.