Pasta from Tuscany

By gstark

Puttanesca style

Ingredients

• Spagetti or Penne
• 2 cloves garlic, finely chopped
• 1 handful capers
• 2 handfuls black olives
• 2 anchovy fillets, roughly chopped
• 3 small dried red chiles, crumbled
• 1 small spoon dried oregano
• EVO
• 2 cans tomatoes, drained and chopped
• 1 handful chopped parsley
• S&P to taste
• Add parmesan to taste

Preparation

Step 1

Cook pasta in salted water. Fry garlic, capers, olives, anchovies, chiles in a little olive oil for a few minutes.
Add tomatoes, bring to a simmer, and continue to cook 4-5 minutes until you have a lovely tomato sauce consistency. Remove from heat, plunge the drained spagetti into the sauce and toss. Add fresh parsley. Drizzle with EVO.