Mezze Maniche Alla Puttanesca

1. 1

   Put in a frying pan (aluminum is suggested for these types of cooking but not necessarily) extravirgin olive oil, garlic, anchovies and the hot pepper (if you don't like too spicy use 1/2 teaspoon).

2. 2

   Brown the previous ingredients until the anchovies melts.

3. 3

   Meanwhile cut into with a knife the green and the black olives.

4. 4

   Add the tomoatoes, sliced olives, oregano, black pepper, parsley and salt.

5. 5

   Cook the sauce on a low flame/heat for 20 minutes.

6. 6

   Meanwhile, use another pot to boil the water.

7. 7

   Cook the pasta, exactly al dente ;-).

8. 8

   Drain the pasta and dress it (in the same water pot) with half of the sauce you prepared.

9. 9

   Plate up and add a bit more sauce on the top with a pinch of fresh parsley.

10. 10

    Buon Appetito!

* Per serving · 4 servings · Values may vary.