Spaghetti alla Puttanesca

Ingredients

• 400 g spaghetti
• 6 pieces anchovy fillets in oil
• 100 g black olives, pitted
• 3 tbsp capers, rinsed
• 3 pieces garlic cloves, sliced
• 400 g tinned plum tomatoes
• 1 tsp dried chilli flakes
• 5 tbsp extra virgin olive oil
• 20 g flat-leaf parsley

Steps

1. 1
   Warm the olive oil with the garlic and anchovies over low heat, pressing the anchovies with a spoon until they dissolve completely into the oil. This takes about 3 minutes and is the entire foundation of the sauce.
2. 2
   Add the chilli flakes, then the olives and capers, and cook 2 minutes.
3. 3
   Crush in the tomatoes and simmer 15 minutes until thickened.
4. 4
   Do not add salt yet — anchovies, olives and capers between them usually supply enough.
5. 5
   Cook the spaghetti to just short of al dente.
6. 6
   Toss it through the sauce with a splash of pasta water for a minute so it absorbs.
7. 7
   Finish with chopped parsley. Traditionally no cheese is served with this.