Spaghetti alla Puttanesca — the Classic Neapolitan Recipe with Tomatoes, Olives, Capers and Anchovies

Ingredients (for 4 servings):

• 400 g spaghetti
• 800 g canned (crushed) tomatoes or about 1 kg ripe fresh tomatoes
• 4–6 anchovy fillets in oil
• 2–3 garlic cloves, thinly sliced
• 100 g black olives (pitted), sliced into rings
• 2 tablespoons capers
• 1 dried chili (optional)
• 4–5 tablespoons extra virgin olive oil
• Salt and black pepper to taste
• Chopped fresh parsley, for serving

Preparation steps

1. Boil salted water in a large pot for the spaghetti.
2. In a deep pan heat the olive oil over medium heat, add the anchovy fillets and mash lightly with a wooden spoon until they dissolve.
3. Add the thinly sliced garlic and chili (if using) and sauté for 1–2 minutes, without burning the garlic.
4. Add the crushed tomatoes, salt and pepper; let the sauce simmer on low heat for about 15 minutes until it thickens slightly.
5. Meanwhile boil the spaghetti until al dente (about 1 minute less than the package time); reserve a cup of the cooking water.
6. Add the olives and capers to the sauce, stir for 2 minutes, then add the drained spaghetti and toss well with the sauce, adding a little cooking water if needed.
7. Serve immediately, sprinkled with fresh parsley and a drizzle of olive oil.

Preparation time: 10 minutes. Cooking time: 20 minutes. Servings: 4.