Klassikko | Spaghetti alla Puttanesca3/09/2016
Meanwhile, heat small splash of olive oil and equal amount of oil from anchovies in a skillet over medium heat. Add garlic, and anchovies. Cook, stirring, until garlic is fragrant, about 3 – 4 minutes.
Add chili and a pinch of pepper. Stir in tomatoes, capers and olivesand half of the parsley. Bring to a boil and reduce heat. Simmer until thickened, about 5 minutes. Stir in pasta and rest of the parsley. Mix together and season to taste with black pepper and extra chili.