Mezze Maniche Alla Puttanesca - cooking recipe

Ingredients

2 slices garlic
4 tablespoons extra virgin olive oil
1 teaspoon hot pepper (peperoncino flakes)
1 teaspoon oregano
1 teaspoon parsley (sliced fresh)
2 pinches salt
2 pinches black pepper
25 g anchovies (5-6 flat fillets in olive oil, better if extravirgin)
80 g green olives (pitted)
80 g black olives (pitted)
1 (794 g) can diced tomatoes

Preparation

Put in a frying pan (aluminum is suggested for these types of cooking but not necessarily) extravirgin olive oil, garlic, anchovies and the hot pepper (if you don't like too spicy use 1/2 teaspoon).
Brown the previous ingredients until the anchovies melts.
Meanwhile cut into with a knife the green and the black olives.
Add the tomoatoes, sliced olives, oregano, black pepper, parsley and salt.
Cook the sauce on a low flame/heat for 20 minutes.
Meanwhile, use another pot to boil the water.
Cook the pasta, exactly al dente ;-).
Drain the pasta and dress it (in the same water pot) with half of the sauce you prepared.
Plate up and add a bit more sauce on the top with a pinch of fresh parsley.
Buon Appetito!