Espaguete à puttanesca

Ingredientes

• 360 g spaghetti pasta
• 425 g canned whole roma tomatoes
• 120 g black olives
• 1 ½ tbsp capers
• 4 garlic cloves
• 2 tbsp extra virgin olive oil
• 1 tsp dried oregano
• 1 handful chopped parsley
• Sea salt
• Chopped parsley

Modo de preparo

1. 1

   Dice garlic into pieces, not too small as they can burn fast. Sauté in olive oil over a medium heat

2. 2

   Chop olives into half and roughly chop capers

3. 3

   Once garlic is lightly golden, add olives, capers and half of the parsley. Sauté for a few minutes.

4. 4

   Add tomatoes and with a wooden spoon, chop the tomatoes into half to allow them to cook faster. Season with oregano and let it simmer

5. 5

   In the meantime, start to cook the pasta in heavily salted water

6. 6

   Once pasta is cooked to al dente, add it straight to the sauce along with a good splash of pasta water. Add remaining parsley and let it finish cooking together in the sauce for a few minutes

7. 7

   Serve pasta with a sprinkle of chopped parsley for garnish and enjoy!