Authentic Italian spaghetti alla puttanesca recipe

• 4 Salt Anchovies
  
• 1-2 cloves of Garlic
  
• 1 tablespoon of salt Capers
  
• 5 tablespoons of extra virgin olive oil
  
• Black olives 100 gr
  
• Spaghetti 400 gr
  
• Fresh Chilli or pepper
  
• 500 gr of ripe Tomatoes
  
• 2 tablespoons of chopped Parsley
  
• Salt

Wash the tomatoes and blanch them in boiling water for one minute, then remove the skin, squeeze to remove their seeds and water, then cut them into cubes.

Desalted under running water the anchovies and capers, then dry them well.



 In a pan, place the extra virgin oil, the peeled garlic, the chili, the anchovies previously opened like a book, deprived of bones and chopped, the pitted and sliced olives and the minced capers; saute the ingredients for a few minutes, then add the tomatoes and cook for about 10-15 minutes on low heat.



Spent the necessary time, season with salt and add 1 tablespoon of chopped parsley. 



In the meantime, boil the spaghetti in plenty of salted water, and when they are al dente, drain and plunge into the pan containing the sauce puttanesca; let them jump a few seconds and then serve immediately on serving dishes sprinkle with remaining chopped parsley.