Spaghetti alla Puttanesca

Method

1. Put a generous amount of extra virgin olive oil in a pan.
2. Add three cloves of garlic with the skin on, after removing the base.
3. Add two or three anchovy fillets.
4. Add Taggiasca olives (as needed).
5. Add capers that have been rinsed and soaked in white wine, squeezed.
6. Add chili pepper to taste (two broken pieces and one whole).
7. Sauté everything, crushing the garlic to release flavor and remove the skin.
8. Deglaze with a splash of white wine and flambé briefly.
9. Add canned peeled tomatoes (or tomato pulp).
10. Cook the sauce for about half an hour over low heat.
11. Meanwhile, cook the spaghetti al dente in salted boiling water.
12. Drain the pasta and add it to the sauce.
13. Add a drizzle of raw olive oil and a first sprinkle of chopped parsley.
14. Add another drizzle of oil and more parsley, then turn off the heat.
15. Toss well and serve immediately.