Spaghetti alla puttanesca

Method

1. 1 Bring a pot of salted water to a boil, then cook the spaghetti for 9 minutes until al dente.
2. 2 Sauté minced garlic and chili peppers in olive oil for 2 minutes, then add salted anchovies and mash until dissolved.
3. 3 Add the canned tomatoes, black olives, and capers, and simmer over medium heat for 12 minutes until the sauce thickens.
4. 4 Add the noodles to the pan with the sauce and a little of the noodle cooking water, stir well for 1 minute.
5. 5 Sprinkle with chopped parsley, drizzle with olive oil, and serve hot.

With an appliance

• Microwave 27 min

  In step 3, add the tomatoes, olives, and capers to a large bowl, microwave at 800 W for 8 minutes, stirring at the 4th minute to thicken the sauce. The garlic, chili peppers, and anchovies from step 2, still sautéed in the pan, are then added to the sauce.