Spaghetti alla puttanesca

Instructions

1. 1

   To prepare the puttanesca, first rinse the capers under running water to remove excess salt, then drain them and roughly chop them with a knife. Remove the pits from the Gaeta olives and crush them with the blade of a knife.

2. 2

   Wash, dry, and chop the parsley. Bring a pot of water to a boil, adding salt to cook the pasta. In a large skillet, pour the olive oil, add the peeled garlic cloves, the chopped dried chili peppers, and the anchovies.

3. 3

   Add the rinsed capers. Sauté over medium heat for 5 minutes, stirring frequently, so that the anchovies melt and release their aromas. At this point, add the slightly crushed peeled tomatoes, stir with a spoon, and cook for another 10 minutes over medium heat. Meanwhile, cook the spaghetti al dente.

4. 4

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

5. 5

   When the pasta is cooked al dente, drain it directly into the skillet and toss for about a minute, just enough to blend all the flavors. The spaghetti alla puttanesca is ready to serve hot!