Spaghetti alla puttanesca (da Dario)

Ingredients for 4 servings:

• 4 garlic cloves
• 8 anchovy fillets
• 150 g olives, black
• 500 g tomatoes
• some lemon(s) peel, untreated
• 3 walnuts
• 6 tbsp olive oil
• 1 bunch of parsley
• 1 tbsp capers
• 1 pinch(s) of ground pepper
• Salt
• 400g spaghetti

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Peel and slice the garlic cloves. Finely chop the anchovy fillets. Pit and roughly chop the olives. Blanch the tomatoes in hot water, remove the skins, and chop them. Finely slice the lemon zest. Chop the nuts. Heat the oil and fry the garlic until light yellow. Chop the parsley, add it, and stir in 2-3 tablespoons of water. Simmer everything for 5-7 minutes. Add the olives, capers, and tomatoes, season with the chili pepper, and cover and simmer over low heat. Add the anchovy fillets, lemon zest, and nuts. Let the sauce simmer uncovered for another 5 minutes. Cook the spaghetti in boiling salted water until al dente, toss with the sauce, and serve immediately.