Vermicelli alla puttanesca

Ingredients

• 400 g vermicelli dei Campi
• 600 g peeled tomatoes
• 2 anchovies
• 100 g Gaeta olives
• 10-15 g salted capers
• Extra-virgin olive oil
• 1 clove garlic
• 1 spicy pepper
• Parsley
• Salt

Instructions

In a large pan, gently cook the garlic, pepper, and anchovies. Once golden, remove the garlic and add the tomatoes, chopped olives, and capers (after you’ve cleaned them of their salt). Be careful! It’s very easy to put too many capers and olives into this dish, making it too salty. Raise the heat to high and let the tomatoes cook down. Cook the vermicelli until al dente, drain them and add them to the sauce, cooking over moderate heat for a few minutes. Serve with fresh chopped parsley and extra spicy pepper, if desired.

Difficulty Level: easy Appreciation: Time for preparation: 15 minutes Cooking time: 15 minutes Share: 4 persons