Spaghetti puttanesca

Spaghetti alla puttanesca is a popular and sought-after first course for tourists who come to enjoy the flavors of Italian cuisine; it is prepared with tomatoes, anchovies, capers, black olives, chili peppers and parsley. The regions where spaghetti puttanesca is typically prepared are Lazio and Campania.

Ingredients:
Spaghetti No. 5 400 g
Pitted black olives Congedi 100 g
Salted capers 1 tablespoon
Ripe, firm tomatoes 500 g
Garlic 1-2 cloves
Chopped parsley 2 tablespoons
Extra-virgin olive oil Congedi 5 tablespoons
Salt to taste
Fresh chili pepper (or pepper) to taste
Salted anchovies (anchovies) 8 fillets

Preparation:
To prepare spaghetti alla puttanesca, wash the tomatoes under running water and make a cross-shaped incision in the tomatoes and blanch them in boiling water for one minute; then drain them with a skimmer, let them cool and peel them by removing the skin, which will come off easily thanks to the cut made earlier.
Remove the seeds inside and then cut them into small cubes and keep the tomatoes thus cut aside. Desalinize the anchovies and capers under running water, then dry them well; coarsely chop the anchovies and mince the garlic and slice the fresh, seedless chili pepper into rounds; chop the capers and cut the Congedi black olives into rounds. Then in a large frying pan heat theCongedi extra virgin olive oil, add the chopped garlic and let it brown for a minute. After that add the chopped anchovies and the chili pepper let it flavor, when the anchovies start to melt also add the chopped black olives and capers , let it cook for a couple of minutes and pour the chopped tomatoes into the pan as well and also add half dose of chopped parsley. Let cook for 10-15 minutes on a gentle heat and in the meantime boil the pasta in plenty of salted water , once cooked drain it al dente and pour it into the pan along with the sauce, saute for a few minutes and add the remaining chopped parsley! Spaghetti alla puttanesca is ready to be served!