Spaghetti alla Puttanesca | Recipe

Peel and finely chop the garlic cloves. Finely chop the pepperoncini. Wash the parsley, pat dry and finely chop.

Bring plenty of salted water to the boil in a saucepan and cook the pasta till al dente according to the instructions on the packet.

In the meantime, add olive oil to a pan and heat. Add the garlic and pepperoncini and fry briefly. Add the anchovies and capers and fry over a medium heat for about 5 minutes, stirring constantly, until the anchovies break down slightly. Add the tomato, season with Pasta Allrounder, mix well and cook over a medium heat for 10 minutes. Add the black olives when the sauce is almost ready.

Add the cooked pasta directly to the pan with the sauce and mix. Add the parsley, stir for half a minute and season with salt to taste.