Spaghetti a la Puttanesca

Ingredients

Spaghetti 340 g

Olive oil 60 ml

Garlic 4 cloves

Tomato 800 g

Olives 70 g

Anchovies 3

Capers 1.5 tbsp

Oregano 1 tsp

Parsley 2 tbsp

Parmesan cheese

In a frying pan with olive oil, saute the garlic for about a minute. Then add the tomato puree, olives, anchovies, capers, oregano, and season with pepper. Cook over medium heat until thickened, stirring occasionally (about 8 minutes). Season with salt and pepper.

Meanwhile, cook the pasta according to the package instructions. Drain and return to the pan. Add the sauce and mix thoroughly, adding chopped parsley. Cook over low heat until the sauce has coated the pasta (about 3 minutes). Serve with grated Parmesan cheese.

Enjoy!