METHOD:
Put the water to cook the spaghetti to boil and start with the sauce.
In a fry pan, over medium heat, place the olive oil, garlic and red pepper.
Before the garlic starts to brown, add the olives and the capers (washed and dried), cook a few minutes.
Add the tomato, stir and cook about 5 minutes or until ready.
Add the drained pasta and cook, stirring, about 1 to 2 minutes.
Serve the Spaghetti alla Puttanesca hot with some chopped parsley to garnish (optional).
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