Spaghetti puttanesca (another variation) recipe

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Another variation of the classic Italian spaghetti puttanesca dish. It can be served as a starter or as a meal on its own.
Preparation time: 5 minutes, Cooking time: 40 minutes, Serves: 4 


1/3 cup olive oil
8 flat anchovies
8 whole garlic cloves, peeled
1/4 teaspoon dried red chili flakes
3 cups medium ripe tomatoes, chopped and seeded
12 Kalamata olives, pitted and sliced
2 Tbsp capers, drained
5 garlic cloves, chopped
1/3 cup fresh parsley, finely chopped
1 Tbsp fresh basil, chopped
Fresh parsley, chopped, to serve
1 pack of spaghetti (enough for 4 servings)


Heat the olive oil in a skillet. Add the anchovies and whole garlic cloves. Cook until the garlic cloves brown and the anchovies fall apart. Add the red chili flakes and cook a few seconds more. Add the tomatoes, olives, and capers and simmer for 30 minutes.

Add the chopped garlic, parsley, and basil to the sauce and simmer for 5 more minutes.

A while before the sauce is ready, cook the spaghetti in plenty of boiling salted water according to instructions on the packaging. Drain and return to a bowl. Add half of the sauce and toss well until the spaghetti is well coated. Pour the remaining sauce on top, sprinkle the chopped parsley and serve.
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