Spaghetti alla puttanesca

Rinse the capers under cold running water to remove excess salt; change the water once or twice, then dry and chop coarsely. Pit the Gaeta olives and crush them lightly with the back of a knife or a spatula. tablespoon to release the internal oil. Finely chop the parsley and set aside. Split the peeled tomatoes into irregular pieces with your hands in a bowl. Measure the pasta and bring a large pot of salted water to a boil for the spaghetti.

In one skillet large warmer (6 tbsp) 6 tablespoons of extra virgin olive oil over medium heat. Add 2 cloves of garlic crushed and, if desired, a small chili pepperWhen the garlic releases its aroma and is lightly browned on the sides (about 1–2 minutes), remove from the heat and add the anchovy fillets. Return the heat to low-medium and stir until the anchovies have completely dissolved in the oil: you should notice a strong, but not bitter, iodine-like aroma, a sign that they have dissolved properly.

Over medium heat pour the peeled tomatoes into the skillet, further breaking the pieces with a wooden spoonAdd the desalted capers and crushed olives. Simmer uncovered for about 12–15 minutes: the sauce will thicken, change color to a bright ruby ​​red, and release a complex aroma of sea and herbs. Season with pepper and, if necessary, a pinch of sugar only if the tomato is too acidic. Finally, discard the cloves of garlic whole.

Throw the spaghetti into boiling salted water and cook them al dente Reduce the cooking time indicated by 1–2 minutes from the package; the spaghetti should retain a slight resistance when you bite. Before draining, remove 60–80 ml (2.71 fl oz) of the starchy cooking water. Drain al dente the pasta and transfer it directly into the skillet with the sauce, keeping the heat high to allow it to blend.

Sauté the spaghetti in the skillet for 30–60 seconds, adding the cooking water little by little to emulsify the sauce; look for a glossy sauce that coats the spaghetti without being watery. Remove from the heatAdd the chopped parsley and stir briefly. Serve immediately on warm plates: you should notice the contrast between the salty flavor of the anchovies and capers, the softness of the tomato, and the slightly bitter note of the olives.