Spaghetti Stew Alla Puttanesca

For the spaghetti stew alla puttanesca, cut the cocktail tomatoes into eighths.

Chop the dried tomatoes, garlic, anchovies and chili. Chop the onion and sauté in olive oil until translucent. Pour in 800 ml of soup.

Add anchovies, garlic, dried tomatoes, cocktail tomatoes, chili and maple syrup and bring to a boil. Add the spaghetti to the pot and cook with the lid on according to package directions.

Stir halfway through the cooking time and if the sauce is too runny, continue cooking without the lid.

If necessary, add some more soup. When the spaghetti is al dente, stir in olives and capers, whole or chopped,

Season the sauce with salt and pepper. Serve the spaghetti stew alla puttanesca sprinkled with the finely chopped basil.

Spaghetti will easily fit in a wok or large skillet. In a normal saucepan it is better to use other pasta, such as fusilli or farfalle.

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