Spaghetti alla puttanesca

Serves 4:
400g of spaghetti
extra virgin olive oil
2 tablespoons capers
6 anchovy fillets
3 cloves of garlic
150g pitted black olives
500g of cherry tomatoes
parsley
salt

Chili pepper to taste

In a pan put some oil with chopped garlic and anchovies. When the garlic has browned and the anchovies have melted add the olives pitted cut in half. Add the chopped capers with the mezzaluna knife. Put to cook spaghetti, and add the tomatoes to the pan. Cut in half those too big. Drain the pasta “al dente” and pan fry all with the minced parsley.

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