Spaghetti Alla Puttanesca
|Spaghetti||14 Ounce (400 Gram)|
|Boiling water||1 3⁄4 Pint (4 1/2 Cups)|
|Garlic||2 Clove (10 gm), chopped|
|Black olives||2 Ounce, stoned (pitted) and roughly chopped (1/2 Cup Or 50 Grams)|
|Capers||15 Milliliter, roughly chopped (1 Tablespoon)|
|Anchovies||5 , soaked in milk, rinsed, dried and chopped|
|Red chili||1 , seeded and chopped|
|Olive oil||30 Milliliter (2 Tablespoon)|
|Canned tomatoes||7 Ounce, drained and chopped (3/4 Cup Or 200 Grams)|
|Chopped parsley||2 Tablespoon|
Hold the spaghetti in a pot and pour the boiling water over it. Push the spaghetti down into the pot, add a pinch of salt and a few drops of oil, cover and cook for 12 minutes. Set aside, covered.
Put the garlic, olives, capers, anchovies, chilli (chili) and olive oil in a bowl. Stir well, cover and cook for 2 minutes. Stir in the tomatoes, cover and cook for 3 minutes.
Drain the spaghetti, stir in the sauce and top with chopped parsley to serve.