Spaghetti alla Puttanesca

Method

1. Fill a large pot with water, add coarse salt, and bring to a boil for the spaghetti.
2. In a large pan, heat extra virgin olive oil over medium heat. Add sliced garlic and chili pepper and sauté until the garlic is golden.
3. Add anchovy fillets and olives. Cook until the anchovies dissolve and the olives become slightly crispy.
4. Add capers and cherry tomatoes. Continue cooking for a few minutes.
5. Cook the spaghetti al dente, then drain and add to the pan with the sauce.
6. If the pasta seems too dry, add a little pasta cooking water. Toss well.
7. Remove the pan from heat, add fresh parsley, and toss again.
8. Serve immediately. Do not add cheese.