Pasta alla puttanesca

Ingredients

• 250 g pasta (I prefer rigatoni)
• 1-2 cloves garlic, minced
• 10 anchovies
• 2-3 tbsp capers
• a pinch of red pepper flakes
• 400 g diced tomatoes (1 can)
• 10-15 Kalamata olives, roughly sliced
• Fresh parsley (optional, for serving)

Preparation

1. Start boiling water for the pasta first. The sauce needs about 15 minutes.
2. Cook garlic in about 1 tbsp anchovy oil or olive oil on medium-low heat.
3. Add anchovies, capers, red pepper flakes, cook until anchovies fall apart - about 3 minutes.
4. Add tomatoes, and start cooking pasta.
5. Simmer sauce until pasta is ready.
6. Near the end, add olives.
7. Serve with fresh parsley.