Turn the heat down to low, add the shallots, red peppers, chilli and garlic and cook for 5 minutes, or until softened. Stir in the coconut milk and peanut butter. Half-fill the coconut milk tin ...
Punchy, pungent flavours of anchovies, chilli flakes, capers and olives make this Tom's spaghetti puttanesca a heady classic – add the optional garlic ciabatta for a bit on the side. Each ...