Spaghettini alla Puttanesca

Ingredients for 4 servings:

• 500 g spaghetti (spaghettini)
• 2 anchovy fillets or 5-6 cm anchovy paste (tube)
• 2 tbsp capers, pickled in salt
• 5 tbsp olive oil, cold pressed
• 1 clove(s) garlic (it can also be 2 cloves)
• 5 tomatoes (plum tomatoes), depending on size also 6
• 1 handful of olives, black
• 1 tsp oregano

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Summer recipe – simple, quick and fresh

Boil the water for the spaghettini and cook the pasta al dente according to the package instructions. Meanwhile, peel the garlic and puree or finely dice it and then crush it with salt and the back of a knife. Rinse the capers briefly under cold water and roughly chop them. Chop the anchovy fillets and toss everything with olive oil. Wash and dice the plum tomatoes. Chop the olives and add them. Grate the oregano by hand and add them. Drain the spaghettini, cooked al dente, and mix it with the sauce. Arrange on plates and serve immediately.