My Easy Spaghetti alla Puttanesca

1. 1

   Mince the garlic, remove the seeds from the red chili pepper and slice it into rounds, cut up the anchovy and parsley, then chop up half of the olives and keep the rest whole.

2. 2

   The capers will be used as is.

3. 3

   Boil the pasta as instructed on the package.

4. 4

   Pour a generous amount of olive oil in a pan, and heat garlic over low heat until fragrant.

5. 5

   Add the red chili pepper and anchovies, and lightly saute, keeping an eye on the pan to prevent burning.

6. 6

   Add the chopped and whole olives, tomatoes, tuna, and capers, and lightly simmer.

7. 7

   Remove from heat until the pasta is ready.

8. 8

   Once the pasta is ready, toss in the sauce, drizzle extra virgin olive oil, toss ingredients together, then it's ready to serve.

9. 9

   (It's great with plenty of oil!)

10. 10

    Transfer to serving dishes, then garnish with parsley (or dried herbs, such as parsley or basil).

11. 11

    Here it is with black olives.

12. 12

    Use which ever variety you like.

13. 13

    Feel free to sprinkle Parmesan cheese on top.

* Per serving · 4 servings · Values may vary.

No additional tips available.