Spagetti Putanesca

• 1 tblsp olive oil
• knob of butter
• 3 cloves of garlic, finely chopped
• 4 fresh or pickled chilis, finely chopped
• ½ onion, finely chopped
• 1 can of tomates
• a blob of sun-dried tomato paste or tomato puree
• half a glass of red wine
• 20 - 30 capers
• 15 - 20 olives, pitted and halved
• 4 anchovies, coarsely chopped
• any herbs you have, fresh or dried (parsley)

1. Warm the olive oil in a frying pan and melt the butter.
2. Lightly fry the garlic for a minute or so.
3. Add the chilis and fry for another minute.
4. Add the onion and fry for five minutes, until it has become fairly soft. Add more oil if needed.
5. Add the tomatoes, holding back any excess liquid for now. Add tomato paste.
6. Mix well and let it simmer for five minutes, reducing a little. If the sauce gets too dry, add either red wine or tomato juice from the can.
7. Add the capers, olives, anchovies and herbs. Simmer for a few more minutes.
8. Serve over spagetti with grated cheese.