Spaghetti puttanesca

Persons: 4 (hungry)
Preparation time: 10 min
Cooking time: 15 min

1 pound spaghetti (I love the thick one)
2 cloves garlic chopped
1 handful capers
2 handfuls big black olives
12 anchovy fillets chopped
Extra-virgin olive oil
400 gr cans tomatoes
Salt and freshly ground black pepper

  1. Cook the spaghetti in salted and boiling water. 
  2. Fry the garlic, capers, olives, anchovies in a little olive oil for a 2 minutes. 
  3. Add the tomatoes, bring to a simmer, and continue to cook for 10 minutes low heat.
  4. Remove from the heat, plunge the drained spaghetti into it, toss it over, and cover with the sauce. 
Suggestions: You can put on the top either black pepper or hot pepper and extra olive oil.

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