Spaghetti Puttanesca

Ingredients

• 12 fillet anchovy roughly chopped
• 28 ounce tomatoes drained chopped canned
• 1 handful capers drained
• 1 handful basil fresh good
• 2 cloves garlic finely chopped
• 4 servings olive oil extra-virgin
• 2 handfuls big olives black pitted
• 1 tablespoon oregano dried
• 3 small chiles dried red crumbled
• 4 servings salt and pepper black freshly ground
• 455 grams pasta like spaghetti dried canned

Equipment

Directions

1. Cook the spaghetti in salted, boiling water until al dente. Meanwhile fry the garlic, capers, olives, anchovies, chiles, and oregano in a little olive oil for a few minutes.
2. Add the tomatoes, bring to a simmer, and continue to cook for 4 or 5 minutes, until you have a lovely tomato sauce consistency.
3. Remove from the heat, plunge the drained spaghetti into it, toss it over, and cover with the sauce. Rip all the basil over it, correct the seasoning, and drizzle with good extra-virgin olive oil.