Spaghettoni puttanesca

In a pan, heat olive oil, add whole cloves of garlic and anchovy fillets. Stir until the anchovies dissolve in the oil, then remove the garlic.

Add chili and salt for spiciness, chopped olives and capers for saltiness, then stir to combine.

Add chopped tomatoes and cook for about 10 minutes.

Season with pepper and a little salt if necessary, as salty ingredients have already been added. Add the starchy water in which the spaghetti is cooking. Let the sauce combine into a homogeneous mixture.

Sprinkle with chopped parsley and add the cooked pasta.

Serve and optionally add grated Parmesan.