Spaghetti puttanesca

Name: Spaghetti puttanesca
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 7-10 Tbsp salt, pepper, sugar; 1 Garlic clove; 4–6 Anchovy fillets; 400 g Spaghetti; 1 TABLESPOON Olive oil; 1⁄2 Tsp Chili Flakes; 50 g Capers (glass); 125 g black olives; 2 can(s) (425 ml each) Pizza tomatoes; 50 g Parmesan (piece)

AUTHOR
Shirley Vincent

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

7-10 Tbsp salt, pepper, sugar
1 Garlic clove
4–6 Anchovy fillets
400 g Spaghetti
1 TABLESPOON Olive oil
1⁄2 Tsp Chili Flakes
50 g Capers (glass)
125 g black olives
2 can(s) (425 ml each) Pizza tomatoes
50 g Parmesan (piece)

Directions

1
Bring 3-4 l salted water (1 teaspoon salt per litre) to the boil. Peel garlic and chop finely. Rinse anchovies, dab dry and chop smaller. Cook pasta in boiling salted water according to package instructions.
2
Heat the oil in a pot. Sauté the garlic in it. Fry chilli, anchovies, capers and olives briefly. Add the tomatoes. Season with salt, pepper and 1 pinch of sugar. Sauce approx.
3
Simmer for 10 minutes. Slice cheese. Drain pasta and add to sauce. Serve sprinkled with parmesan.