Spaghetti Putanesca

A quick recipe for putanesca spaghetti will not take much time, and the taste will delight you with its originality.

Ingredients

• Salt and ground black pepper
• Spaghetti - 500 g
• Olive oil - 1 tbsp. l.
• Garlic (chopped) - 3 cloves
• Red ground pepper - 1/4 tsp.
• Anchovies (fillet) - 6 pcs.
• Canned tomatoes (whole without skin, in own juice) - 800 g
• Capers - 2 tbsp. l.
• Pitted olives (chopped) - 1/2 cup

Directions

1. Boil spaghetti in salted water according to package instructions. Drain the water and put the pasta back into the pot.
2. Meanwhile, heat the oil in a large skillet over high heat. Add garlic, red pepper, anchovies and mix well. Fry, stirring, for about 2 minutes. Cut the tomatoes, put in a saucepan along with the juice. Add capers and olives. Boil. Reduce heat to low, simmer until tomatoes are tender, about 5 to 10 minutes.
3. Pour the sauce into the saucepan with pasta, salt, pepper, mix well. If necessary, reheat over low heat.