400 g (14 oz) canned peeled plum tomatoes, roughly crushed
100 g (3.5 oz) Gaeta black olives (or Kalamata olives)
1 handful salt-packed capers, rinsed and drained
3 anchovy fillets in oil
1 clove garlic
2 fresh hot chili peppers, coarsely chopped
Extra virgin olive oil
Salt, to taste
Instructions
In a large skillet, pour a generous drizzle of extra virgin olive oil and add the garlic clove along with the coarsely chopped chili peppers.
Gently sauté over medium-low heat until fragrant, then add the anchovy fillets, breaking them down with a wooden spoon or fork until they dissolve into the oil.
Stir in the crushed peeled tomatoes and the rinsed, desalted capers.
Meanwhile, bring a large pot of salted water to a rolling boil and cook the spaghetti until al dente.
Remove and discard the garlic clove from the sauce, then let it simmer over medium heat for about 10 minutes until it has reduced and thickened.
A few minutes before the sauce is ready, add the whole black olives and stir well. Taste and adjust with salt if necessary.
Drain the al dente spaghetti and transfer it directly to the skillet. Toss and stir vigorously over medium heat for a minute so the pasta absorbs the flavors and is thoroughly coated with the sauce.
The pasta alla puttanesca is ready to serve immediately. If desired, garnish with freshly chopped parsley directly onto each plate.
