Spaghetti with Puttanesca Sauce
11.5 oz Spaghetti
6 anchovies desalted
3 garlic cloves, finely sliced
14 oz tomato peeled and cut in strips by the length
Chili pepper to taste
3 tbsp extra virgin olive oil
7 oz black olives, pitted
1 tbsp capers, desalted
1 tbsp parsley, chopped
Heat up the oil in a large pan and add the garlic finely chopped with the desalted anchovies crushed in a mortar or finely chopped.
As soon as the garlic turns golden and the anchovies are melted, add the olives pitted and cut in half, the capers chopped coarsely and the chili to taste. Cook for 1 minute and add the tomato strips.
Let the ingredients blend together and dry the liquid over high heat for a few minutes, stir continuously.
Meanwhile, cook the spaghetti in abundant salted water, and drain al dente, Blend in the pan with the tomatoes and the chili.
Serve with parsley garnish.