Spaghetti alla Puttanesca

Ingredients for 4 servings:

• 400g spaghetti
• 2 onions
• 2 garlic cloves
• 5 anchovy fillets in oil
• 1 chili pepper(s), fresh
• 1 can of tomatoes
• 80 g olives, black, pitted
• 50 g capers
• Basil, fresh
• Parmesan
• olive oil
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Cook the spaghetti according to the package instructions – fresh or dried spaghetti is suitable – and if you don’t have any, any other pasta will do. Note, however, that the pasta’s ability to absorb the sauce will vary depending on the pasta. In the meantime, finely slice or finely chop the onions and garlic; puttanesca is a rustic dish and will tolerate slightly larger or uneven pieces. Sauté the onions and garlic in olive oil. Finely chop the anchovy fillets and chili and fry them with the pasta. The anchovies will more or less dissolve in the hot oil and give the sauce a spicy and full-bodied flavor. Deglaze with a can of whole tomatoes. Crush the tomatoes with a wooden spoon, then add the capers and the pitted and roughly chopped olives. Season with salt and pepper, and a pinch of sugar if desired. Simmer for five minutes until the sauce reaches a creamy consistency. Stir in the cooked spaghetti and add the coarsely torn basil leaves. Place the spaghetti on a plate, drizzle with plenty of olive oil and finish with freshly grated Parmesan cheese.