Spaghetti alla puttanesca Al's Strong Summer Sauce

  • 2 large cans of diced [hackade hachées] tomatoes or corresponding fresh Roma tomatoes
  • 1-1½ dl [¼-½ c] wrinkled [torkade ridées] black olives
  • ¼-½ dl [1/8-¼ c] olive oil [kan utelämnas]
  • 1 can of diced anchovies [sardellfiléer ELLER tillsätt lite salt för svensk ansjovis gjord på skarpsill]
  • 2 tablespoons of capers [kapris câpres]
  • suggestion: some dried tomatoes, chopped [easier if you first soke them in water several hours]
  • suggestion: 1 packet of Greek feta, diced
  • 1 bunch chopped Italian (flat leaf) parsley
  • 2-4 cloves of diced garlic [klyftor vitlök gousses d'ail]
  • 2 hot chilli peppers (in pieces)
  • 450 g [1 lb] Fusilli [pastaskruv pasta en forme de spirale]
  • Parmesan

    Mix all ingredients together except the pasta and the Parmesan and let marinate at room temperature, preferably for several hours or overnight. Cook the pasta, pour the sauce over it and mix gently [under vintern kan man försiktigt värma såsen lite]. Serve with grated Parmesan.

    1 tsp. = 5 ml
    1 Tsp. = 15 ml
    Al Dodson 15.07.2015 [USA Swedish Français]