Spaghetti alla puttanesca

https://en.wikipedia.org/wiki/Spaghetti_alla_puttanesca

Serves 4

Ingredients:

spaghetti –  320 g

🐟  anchovy fillets –  4

capers, salted –  1-2 tbsp

🧄  garlic –  3 cloves

🍅  peeled tomato –  800 g 

🫒  Gaeta olives – 100 g (subst. Kalamata)

🌿  parsley 

🫒  extra virgin olive oil –  2-3 tbsp

🧂  salt to taste

🌶️  pepperoncini –  1-2 (optional)

Directions:

Rinse capers to remove extra salt. Then dry them and chop them coarsely with a knife. 

Take the pitted olives and mash them with a knife.

Wash, dry and chop the parsley.

Fill a large pan with water and bring to a rolling boil. Season the water with roughly 1 tbsp of salt.

Put the following in a large skillet: oil, whole peeled garlic cloves (smashed with knife), the chopped dry chili pepper, anchovies and desalted capers.

Meanwhile, cook the spaghetti. 

Brown sauce over medium heat for 5 minutes, stirring often, so the anchovies will melt and all the aromas will be released. At this point add the slightly crushed tomatoes, stir with a spoon and cook for another 10 minutes over medium heat. 

When the sauce is ready, remove the garlic cloves and add the crushed olives. Flavor the sauce with chopped fresh parsley

When the pasta is al dente, drain it directly in the skillet and sauté for half a minute, just long enough to mix all the flavors.