Spaghetti Puttanesca

Ingredients for 4 servings:

• 500g spaghetti
• 100 g olives, pitted dark
• 1 jar anchovies
• 2 gr. can/n tuna, in infusion (not in oil)
• 1 tbsp capers
• 2 garlic cloves
• 1 cup basil (frozen)
• 2 small cans of tomatoes, chopped
• 1 package of tomatoes, pureed
• some salt
• some pepper
• some cinnamon
• some chili flakes, dried
• some sugar
• some extra virgin olive oil
• some Parmesan

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Spaghetti with southern Italian tomato sauce

Cook the spaghetti al dente and drain. Finely chop the anchovies and add them to the pan with the hot olive oil. Chop the capers and add them to the pan along with the pitted, halved dark olives (you can leave them out if you don’t like them!). Cook everything for a while, then add the tuna. Deglaze with the chopped and passata. Peel the garlic cloves and press them through a garlic press into the sauce. Add the basil and season with a little salt (ATTENTION!! Taste for seasoning beforehand, as it can sometimes be salty enough!), pepper, cinnamon, chili flakes and sugar. Bring to a boil briefly. Serve the spaghetti on plates, sprinkle the sauce over the pasta and, if desired, sprinkle with Parmesan cheese.