Spaghetti alla Puttanesca with Olives, Capers and Anchovies

What you need

• 400 g (14 oz) spaghetti
• 3 tbsp olive oil
• 4 cloves garlic, thinly sliced
• 5 anchovy fillets, in oil, drained
• 1/2 tsp red pepper flakes
• 800 g (28 oz) canned whole peeled tomatoes
• 100 g (3/4 cup) black olives, kalamata or gaeta, pitted and halved
• 2 tbsp capers, rinsed and drained
• 1 handful flat-leaf parsley, chopped
• salt, to taste
• black pepper, to taste

Method

Restated from the original video

1. 1

   Put a large pot of water on to boil and salt it well.

2. 2

   Tip the tomatoes into a bowl and squeeze them through your fingers into rough pieces, keeping all the juice.

3. 3

   Warm the olive oil in a large frying pan over medium-low heat. Add the garlic, anchovies and red pepper flakes.

4. 4

   Stir and press the anchovies with a spoon until they melt into the oil and the garlic is pale gold, 2-3 min.

5. 5

   Add the tomatoes, raise the heat to medium and bring to a lively simmer.

6. 6

   Cook, stirring now and then, until the sauce thickens and the oil starts to separate at the edges, 12-15 min.

7. 7

   Stir in the olives and capers and simmer for 3 more min. Taste, then season with black pepper and only a little salt, since the anchovies, olives and capers are already salty.

8. 8

   Meanwhile, cook the spaghetti until 1 min short of al dente.

9. 9

   Save a mug of the pasta water, then drain the spaghetti.

10. 10

    Add the spaghetti to the sauce and toss over medium heat for 1 min, loosening with splashes of pasta water until the sauce clings to each strand.

11. 11

    Stir through the parsley and serve straight away.

Imported from caligirlinasouthernworld.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.