Spaghetti alla Puttanesca

Method

1. Heat extra virgin olive oil in a pan over medium heat. Add the crushed garlic cloves and a splash of water. Cook gently until the garlic softens.
2. Add finely chopped parsley and stir.
3. Add the anchovy pieces and stir until they dissolve into a cream.
4. Meanwhile, cook the spaghetti in boiling water (no salt needed as the anchovies and olives are salty) for 9 minutes or until al dente.
5. Add the semi-dried tomatoes to the sauce and cook for a minute.
6. Add the olives in oil and mix.
7. Drain the pasta, reserving some pasta water. Add the pasta to the sauce and toss, adding a little pasta water if needed to create a creamy consistency.
8. Drizzle with chili oil.
9. Serve immediately, topped with crumbled friselline (crispy bread crackers) for crunch.