Spaghetti Alla Puttanesca

1. In a salted pot of water cook spaghetti to packet instructions.
2. In a large frying pan sauté garlic and peperoncino chilli and extra virgin olive oil for 2-3 minutes until softened and fragrant.
3. Add capers, olives and parsley.
4. Add tomatoes and simmer.
5. Drain pasta, reserving 1 cup of the cooking water.
6. Add drained pasta to the sauce.
7. Add a few tablespoons of the pasta cooking water and increase the heat to bring the pasta and sauce to a vigorous simmer.
8. Cook, stirring and shaking the pan and adding more pasta water as necessary to keep sauce a little liquidy until pasta is perfectly al dente.
9. Serve with fresh parsley.

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