Authentic Italian Pasta Puttanesca

From a YouTube video Watch the original

Ingredients

• Olive oil extra vergine
• 4-6 Anchovies
• 4 cloves of garlic
• 1 teaspoon of dried chili flakes
• 60g / 2.1oz of capers
• 100g / 3.5oz of black olives
• 400g / 14oz of whole peeled canned tomatoes
• Spaghetti or Linguine
• Handful of fresh parsley

Instructions

1. Peel 4 cloves of garlic and cut them into slices.
2. Wash about 60g / 2.1oz of capers in water and dry them with a towel. Give them a rough chop.
3. Stone about 100g / 3.5oz of olives and chop them as well. Chop one handful of fresh parsley.
4. Add about 80ml of olive oil to a pan until the bottom is covered.
5. Add 4-6 anchovies, garlic, and 1 teaspoon of dried chili flakes for a slightly spicy punch. Stir into the oil and cook for 3-5 min at medium-low heat until the garlic turns golden.
6. Add capers and olives. Cook for another 5min at low heat.
7. Add 400g / 14oz of tomatoes and crush them a little into a sauce. Simmer for 10-15min while preparing the pasta.
8. Add salt to the pasta water. Cook the pasta just slightly less than al dente (about 3min less than stated on the packaging). Keep some pasta water to thin the sauce later.
9. Put the pasta into the sauce and add some pasta water. Mix in the parsley.
10. Enjoy!

Converted from YouTube ·