Pasta Puttanesca Recipe | Chef Black Pepper 

Spaghetti Puttanesca with cappers, anchovies, and olives is a typical Neapolitan dish. Cherry tomatoes are often used in Mediterranean cuisine in combination with fish. If you use a different type of tomato, add a few drops of lemon juice to the sauce.
SPAGHETTI PUTTANESCA
Ingredients (2 servings)
160 g Spaghetti
400 g Cherry Tomatoes
15 g Salted Anchovies
5-8 pcs Pitted Olives
1 Garlic Clove
Bunch of Parsley
1 tbsp Cappers
1-2 Dried Hot Peppers
Salt
Olive Oil
INSTRUCTIONS
Boil a large amount of water for cooking pasta, add salt.
Wash the cherry tomatoes, cut in half. Finely chop the parsley leaves. Squeeze the capers, chop finely. Cut olives into slices along. Press the garlic clove with a knife blade without peeling.
In a wide frying pan, heat 3-4 tablespoons of olive oil. Add garlic and hot pepper. Fry the garlic until golden brown, add the anchovies. Fry the anchovies until they dissolve, about 5 minutes. Add chopped tomatoes, add a little salt (do not forget that the anchovies are already salted). Simmer on low heat for about 5 minutes, add chopped cappers. Remove the peppers and the garlic from the pan, add half a ladle of water from pasta, simmer another 5 minutes on low heat.
Boil spaghetti in a large amount of salted water according to the time indicated on the package. Drain the pasta, keep a little water from cooking. Add spaghetti to the pan with the sauce, add a ladle of water from cooking the pasta, sprinkle with olives and chopped parsley. Stir and serve immediately.
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