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Jack Monroe's spaghetti alla puttanesca recipe — theguardian.com

My take on spaghetti alla puttanesca is a little different – I prefer tinned sardines to the more traditional anchovies, and I like to add some of the preserved oil for a distinctive flavour. This dish is a hot, fast joyride for your tastebuds with its fiery chilli, soft chunks of fish, vinegary capers and salty aftertaste. (Serves 2) 80p a portion 4 fat cloves of garlic, peeled, 12p 1 fresh red chilli, chopped, 9p 2 tbsp oil, 6p 400g chopped tomatoes, 35p 100g tinned sardines in oil, 55p 220g dried spaghetti, 14p 1 tbsp capers, 18p 1 tbsp black olives, pitted and diced, 10p

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