Spaghetti puttanesca is not just a pasta plate to eat but is more an art to admire
Spaghetti puttanesca
 - 300 grams. white or red hot Spaghetti
- 2 tablespoons oil
- 6 drained, Anchovy fillets into pieces
- 1 tablespoon ketchup
- 20 black olives into slices
- 1 tablespoon vinegar
- 1 clove crushed garlic
- 10 leaves fresh basil
- 100 grams. Parmesan
- Freshly ground black pepper
- Boil the spaghetti in salted water with 2 tablespoons oil and drain.
- Heat oil in a saucepan of boiled pasta and pour the anchovies, tomato paste tomato, olives, vinegar, garlic, basil and stir up the fire 1'-2 '.
- If you use white spaghetti, add to sauce 1 teaspoon chili peppers thrymatismenes giving spicy.
- Pour in pasta sauce and stir gently to join.
- Serve on the hot plates and sprinkle with the Parmesan.
- Rub plenty of black pepper grinder with pepper over each serving.
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