Spaghetti Alla Puttanesca

Ingredients (2 ppl)

• 100g of pasta

• 6 cloves of garlic sliced

• 3 tbsp olive oil

• 1 piece of dried chili (I prefer 1.5)

• 4 pieces of canned anchovies

• 1/2 canned tomatoes

• 20 olives sliced

• 4 tbsp chopped capers

• 1 tbsp grated parmesarn cheese

• 3-4 italian basil

• Salt

Steps

1. Boil water.

2. In a pan on low-medium heat, put in garlic, olive oil, chili, and anchovies. Let the oil soak in the flavors of your base. Use a small spatula to help your anchovies dissolve into the oil. Move your pan about so things do not burn.

3. Once the garlic becomes cooked (almost cripsy around the edges), add in capers and olives. Protip: your capers should be left to soak in water for around 10-20 minutes before cooking so that the dish won’t smell too caper-y.

4. Cook the mixture for around 5 minutes in medium heat then add in the canned tomatoes. Stir the sauce to ensure everything is mixed thoroughly.

5. Put your pasta into the boiling water. I use barilla academia for this recipe. On the packaging it says to boil for 13 minutes. I choose 10 minutes.

6. Once the pasta reached its 10 minute mark, move the pasta from the boiling pot of water into the sauce pan. Crank the heat to high and add 2 big spoons (ladle) of pasta water. Quickly stir the sauce together. The pasta water will make the sauce cling to your pasta. Salt here if you feel that it is too bland.

7. After the 12 minute mark of pasta cook time, turn off the heat and let the pasta sit for another 30 sec before serving.

8. Arrange the pasta into a bowl and add a bit of parmesarn cheese and basil.