Pasta Puttanesca

Ingredients
250g Aurelia fresh Spaghetti
2 tsp extra-virgin olive oil
2 cloves garlic, smashed
400g (14 oz) diced tomatoes
60g (1/2 cup) olives pitted
20g (2 or 3) tsp capers
1/2 tsp crushed red pepper flakes
- salt
Preparation

For serving:
Chopped parsley
Freshly grated Parmesan
Method

Heat olive oil in a large frying pan or pot over medium heat. Add garlic and cook stirring until fragrant, aproximatly 1 minute. Add anchovies and cook until fragrant for another minute. Add tomatoes, olives, capers, and red pepper flakes. Bring to a boil, then reduce heat and let simmer for 15 minutes.

Meanwhile, bring a large pot of salted water to a boil. Add Aurelia fresh spaghetti and cook according to package directions, until „al dente“ (2 min). Add spaghetti in the sauce and stir to combine.

Before serving, sprinkle with parsley and Parmesan.

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