Spaghetti alla puttanesca

Steps

1. Wash capers from salt, then cut them
2. Pit and crush Gaeta olives
3. Wash and chop the bunch of parsley
4. Start cooking the pasta until al dente.
5. Pour the oil, the peeled garlic cloves and the chopped dry chilli peppers into a large pan
6. Add the anchovy fillets and capers
7. Brown over medium heat for 5 minutes, stirring often, so the anchovies will melt
8. Now add peeled tomatoes "sugo"; mix it with a spoon and cook for another 10 minutes over medium heat
9. When the sauce is ready, remove the garlic cloves
10. Add crushed olives and chopped parsley
11. Drain spaghetti directly in the pan and sauté it for half a minute
12. The dish is ready