Spaghetti alla Puttanesca

serves 4

ingredients

1 pound spaghetti

4 tablespoons extra-virgin olive oil

2 cloves garlic, crushed

Chili pepper (fresh or dried)*

4 anchovy filets, coarsely chopped

12 black olives, pitted

1 tablespoon capers

1 cup walnuts, coarsely chopped

1 (14 to 15-ounce) can plum tomatoes with juices, crushed

Fresh flat leaf parsley, finely chopped

Directions

While the spaghetti cooks in salted boiling water, prepare the sauce.Heat up some olive oil in a large saucepan. Add the garlic and chili pepper, to taste. When the garlic is golden, add the anchovies, olives, capers, and walnuts.
Let the mixture cook for about 1 minute before pouring the crushed plum tomatoes into the pan. Cook for approximately 10 minutes on medium heat.
About a minute before the al dente stage, drain the spaghetti and add it to the saucepan, allowing it to finish cooking in the sauce. Sprinkle the spaghetti with freshly chopped parsley and transfer to a warm plate. Serve immediately.