Pasta Alla Puttanesca

Source: https://www.giallozafferano.com/recipes/spaghetti-puttanesca-tomato-anchovy-olive-and-garlic-spaghetti.html

This is a light pasta dish that refreshes and energizes.

Ingredients

• 0.7 lb of Spaghetti
• 2 tsps of Salted capers
• 1 oz of Anchovies in oil
• 3 cloves of Garlic
• 2 1/2 tbsp of Extra virgin olive oil
• 1.7 lbs of Peeled tomatoes
• 1 small bunch of Parsley
• 1/2 cup of Gaeta Olives
• 2 Dried chili peper
• Fine salt

Instructions

1. Rinse the capers under running water to remove excess salt.
2. Dry the capers and chop them coarsely.
3. Take the pitted gaeta olives and crush them with the blad of a knife.
4. Wash and dry the parsely, then chop it.
5. Place a pot full of water over heat and bring to a boil (salt when it boils); it will be used to cook the pasta in the meantime, pour the oil, the peeled whole garlic cloves and chopped dried chilli pepper
6. Add the anchovy filets into a large pan.
7. Add desalinated capers.
8. Brown over medium heat for 5 minuets string frequently, so the anchovies melt and release their aroma. After this time, pour in the lightly crushed peeled tomatoes.
9. Stir with a spoon and cook for another 10 minuets over medium heat. Meanwhile boil the spaghetti al dente.
10. When the sauce is ready, remove the garlic cloves.
11. Add the crushed olives.
12. Flavour the sauce with fresh chopped paresley.
13. In the meantime th pasta will also finish cooking. Drain it directly into the pan.
14. Saute for half a minuete, just enough time to mix all the flavors together.
15. Serve the spaghetti all putanesca very hot.

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