Recipe of Spaghetti alla puttanesca

Ingredients

• 340 g spaghetti (about 85 g per person)
• 3-4 cloves garlic
• 4 unchopped cayenne-type dried chillies (or 2 if chopped)
• 400 g sifted tomato
• 1 can of anchovies in olive oil (about 30 g in weight when drained)
• 80 g pickled capers (weight already drained)
• 100 g pitted black olives (weight already drained)
• 400 g sifted tomato
• 100 g Parmesan cheese (optional)
• To taste black pepper
• Chopped parsley to taste
• To taste oregano
• Olive oil

Directions

1. 1

   Fillet the olives if they don't come like that already. Book.

2. 2

   Chop the garlic cloves finely

3. 3

   Heat oil in a saucepan

4. 4

   Add the minced garlic and whole chillies to the casserole and sauté. I put the chilli peppers whole because then I remove them. In this way, the spicy touch will be very light. If you really like spicy food, you can chop them up and not remove them, but in that case you should probably use less quantity (a couple may be enough).

5. 5

   When the garlic has browned very lightly, add the anchovies and stir until they fall apart. There is no need to drain them.

6. 6

   Remove the chilli peppers if we have chosen to leave them whole

7. 7

   Add the filleted olives and capers, all well drained. Stir and sauté briefly.

8. 8

   Add the sifted tomato, lower the heat and stir frequently

9. 9

   While the sauce is cooking, boil the pasta according to the manufacturer's instructions.

10. 10

    When you have finished cooking the pasta, it's time to add the pepper, parsley and oregano to the sauce. Stir the sauce.

11. 11

    Typically, the drained pasta is added to the casserole and given a few turns, although I don't usually do it because I usually prepare sauce for several days and freeze the one that I don't use at the moment. Instead of mixing the pasta and sauce in the casserole, I add the sauce over the pasta already on the plate.

12. 12

    Parmesan cheese is optional. You can add it to the sauce in the casserole at the last minute and stir until it falls apart or, more typically, serve it separately so that each diner can take whatever amount they want (or can do without it).