Mezze Maniche Alla Puttanesca

• 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

1. 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).
2. Brown the previous ingredients until the anchovies melts.
3. Meanwhile cut into with a knife the green and the black olives.
4. Add the tomoatoes, sliced olives, oregano, black pepper, parsley and salt.
5. Cook the sauce on a low flame/heat for 20 minutes.
6. Meanwhile, use another pot to boil the water.
7. Cook the pasta, exactly al dente ;-).
8. Drain the pasta and dress it (in the same water pot) with half of the sauce you prepared.
9. Plate up and add a bit more sauce on the top with a pinch of fresh parsley.
10. Buon Appetito!

garlic, extra virgin olive oil, hot pepper, oregano, parsley, salt, black pepper, anchovies, green olives, black olives

Taken from www.food.com/recipe/mezze-maniche-alla-puttanesca-530909 (may not work)