Fresh pasta alla Puttanesca

Heat 5 tbsp Olive oil extra virgin in a large pan over medium heat. Add 40 gr Canned Anchovy Fillets and break them up with a wooden spoon, stirring until they dissolve into the olive oil.

Add the crushed 4 cloves Garlic and cook for 1–2 minutes until fragrant. Then add 40 gr Capers, which it’s best to rinse under cold water unless you prefer saltier dishes. Also add 100 gr Black Olives, after removing the pits, and sauté for a few more minutes.

Add 400 gr Canned Diced Tomatoes. Season with 1 tsp Table salt and sprinkle with ¹/₂ tsp Black Pepper - Powder, then let it simmer for 7–8 minutes so the flavors can combine.

Remove the sauce from the heat. Meanwhile, bring a large pot of 2 l Water to a boil. Add a generous pinch of salt, then cook 400 gr Spaghetti according to the package instructions until al dente. Before draining, reserve a small amount of the pasta cooking water.

Finely chop 15 gr Parsley.

Return the pan with the sauce to the stove over low heat. Add the drained pasta and toss well until every piece is coated with the sauce. Add the chopped parsley and a little of the reserved pasta water, continuing to stir for about 30 seconds to achieve a glossy sauce.

Remove from the heat and serve immediately, garnished with additional fresh parsley.