I call it…..Pasta alla puttanesca!

This is a very good way to make pasta alla puttanesca, fast and tasty.

DIRECTIONS for 5 persons 

• 500g spaghetti from Gragnano or similar (it is important is that is a dry pasta that cook minimum 12 minutes to be a good one!!)

• 500g peeled organic tomatoes (fresh or tinned)

• 50g capers of Pantelleria, rinsed and roughly chopped.

• 2 anchovy fillets (salted or in oil)

• 100 gr good quality organic olives, rinsed.

• 80 gr EVO Organic Extra Virgin il Fontanaro olive oil.

• 4 spoon of hot water (same you use to boil pasta)

• 1 clove of garlic, peeled and lightly crushed

• 1 chilli (fresh, dried or a good pinch of chilli flakes)

• Chopped organic parsley from the kitchen garden

DIRECTIONS

1. Gently fry the garlic, chilli and anchovy fillets in the oil. Mash the anchovies with a wooden spoon until they have completely dissolved.

2. Remove the garlic. You can also remove the chilli if you don’t like it too hot. If you prefer a really fiery dish, crush or finely chop the chilli before frying.

3. Add the tomatoes, olives and capers. Mash the tomatoes thoroughly with a fork and cook over a medium high heat for 15 to 20 minutes. Add some water from the pasta to make the sause more creamy.

4. Cook the pasta untilal dente, drain and add to the pan with the sauce. Toss the pasta with the sauce and heat gently for a couple of minutes.

5. Sprinkle with parsley and serve.