Pasta Puttanesca in the Forest

INSTRUCTIONS:
1. Heat good quality olive oil (2 tbsp) in a pan over medium heat. Add 4 anchovy fillets and fry for a few minutes until they break down in the oil.
2. Add 3 finely chopped garlic cloves and half a chili.
3. Fry gently and add 2 tbsp capers and 100g black olives
4. Add 400g crushed tomatoes and 1 tbsp tomato puree. Stir and simmer for approx. 10–15.
5. Cook the pasta until al dente and save approx. 1 dl of the cooking water for the sauce.
6. Add the drained pasta to the sauce. Mix well and add a little more pasta cooking water if necessary.
7. Finish with black pepper and fresh parsley.

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