Pasta Puttanesca
Ingredients
14 oz (400 g) of spaghetti, or linguine, or vermicelli pasta
2 tbsp of chopped parsley
8 fillets of anchovy
2 cloves of garlic
3.5 oz (100 g) of pitted olives or Gaeta olives
4-5 tbsp of extra virgin olive oil1 tbsp capers
1 fresh red chilli or sprinkling of chilli flakes
Method
1. Add to saucepan the oil, the roughly chopped anchovies, the chilli pepper and smashed garlic. Brown everything on a low flame for a few minutes, 5 or 10, it's the same as long as you keep a very low flame so as not to burn the garlic, then add the capers, previously washed under running water, squeezed and chopped, and the olives, cut into circles. If you're using non-pitted olives, like the Gaeta olives, just add them whole in the saucepan. Now stir, let everything flavor for a few minutes, after that we'll add the tomato sauce.
2. After a few minutes, add the tomato and half of the chopped parsley.
3. Pour cooked pasta into the sauce... leaving few drops of cooking water to keep it wet; stir everything, add the remaining parsley, serve.Rating *****