Thick spaghetti puttanesca
11.5 oz Barilla Thick Spaghetti
6 tbsp extra virgin olive oil
2 cloves garlic, chopped
One 1.28 oz canned peeled tomatoes
2 tbsp capers in salt, soaked in hot water for 30 minutes
3 oz Kalamata olives
2 tbsp Italian parsley, chopped
6 anchovy fillets
Sea salt, to taste
1 medium chili pepper, seeded and chopped
In a medium size pan sauté the garlic in oil until light golden.
Add the capers, chili pepper and olives, mix and cook for 2 more minutes.
Add the anchovies
Stir in the tomatoes, smash in the pan with a wooden spoon and cook for 10 minutes.
In the meantime, cook pasta according to directions.
Adjust salt and pepper.
Drain the pasta and add to the sauce tossing for 1 minute.
Serve with chopped parsley sprinkled on top.