Pasta with puttanesca sauce

Published on 9 September 2014

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INGREDIENTS FOR 4 PEOPLE

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I put oil and a garlic clove in a small pan and let it brown.

I remove the garlic, add the anchovies and leave until they break down.

I add the tomato sauce.

I rinse the capers well to remove the salt.

I chop them with a knife and drain the olives of their oil.

I add them to the sauce with the chilli and cook over a low heat for about ten minutes. I do not add salt, as the ingredients are already salty.

I chop the parsley.

I add it to the sauce.

I bring salted water to the boil and cook the pasta; I chose tortiglioni.

Once cooked, I drain it and toss with the sauce for a few minutes.

You can finish with Parmigiano or Pecorino.

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