Bucatini Alla Puttanesca

• 7 ounces pasta bucatini
• 1 handful capers
• 3 anchovy fillets in salt, Ariosto garlic and chilli, salt
• extra-virgin olive oil
• basil

1. Add in a large pan, some extra virgin olive oil and a good quantity of Ariosto garlic and chilli and let it rest for a while , in order to release and enhance all the flavors.
2. Meanwhile clean the anchovies removing all the salt , roughly chop the olives removing the stones, rinse the capers , chop parsley and basil, wash the tomatoes and cut into strips.
3. At this point, add the anchovies into the hot oil and let them dissolve, add the olives and capers, saute then add the tomato slices and season with salt, but not too much. Let it go for a so the tomato cooks a little, add the chopped parsley and basil.
4. Cook "al dente", in plenty salted boiling water the bucatini pasta then drain and pour in with the sauce and saute until nicely coated.
5. You can eat them right away or cold as I did, the flavour's will remain intact.

pasta bucatini, handful capers, anchovy, extravirgin olive oil, basil

Taken from www.yummly.com/recipe/Bucatini-Alla-Puttanesca-792249 (may not work)