JAMIE OLIVER PUTTANESCA PASTA SAUCE & SALAD

Steps:

• twist pasta in hand then drop vertically into salted water. use tongs to move it around. helps keep from sticking. use oil from tuna, heat, add dried chili, crush garlic in, add capers (great fragrance), add anchovy fillets and break up with tongs, add in chopped parsley stalks, add tuna, sprinkle cinnamon (great with fish), squeeze olives out of pits into pan, add spaghetti to pan when ready (don't have to drain), toss around in pan or use tongs, bit of parmesan if want to, add bit of starch water if sauce too dry, sprinkle chopped parsley leaves, drizzle bit of extra virgin olive oil must eat pasta as soon as ready; tastes terrible if leave it too long SALAD cut fennel in half and use thinnest Cuisinart blade to chop chop radish with leaves in as well, put in bowl then add sea salt, 3-4 tbsp olive oil, add juice of 1 lemon squeezing it in, mix it in