Pasta alla Puttanesca

Preparation

1. 01

   simmering

   Bring a large pot of water to the boil and add the salt. Cook the pasta according to the packet instructions until al dente. Reserve a glass of the pasta water.

2. 02

   Sautéing

   Heat the olive oil in a large frying pan over a medium heat. Add the garlic slices and fry gently until lightly golden, for about 1 minutes. Then add the anchovy fillets and crush them into the oil with a wooden spoon.

3. 03

   Cooking

   Add the chilli flakes and fry for 30 seconds until fragrant. Then add the hand-crushed tomatoes, capers and halved black olives. Simmer the sauce over a low heat for 10–12 minutes; the sauce should thicken and the oil should rise to the surface.

4. 04

   Combine

   Transfer the cooked spaghetti directly into the sauce pan. Add half a cup of the reserved pasta water and stir over high heat for 1–2 minutes, tossing to combine the sauce with the pasta. Add a little more pasta water if needed.

5. 05

   serving

   Remove the pan from the heat, sprinkle with finely chopped parsley and serve hot.