Spaghetti alla Puttanesca

20g Parsley (leaves only)
1 clove of garlic
1 dried mini red pepper/chilli pepper/peperoncino
50g EVO
400g canned diced tomatoes
3 anchovy fillets
20g capers
20 pitted olives

  • Chop parsley for 5 seconds on Speed 7. Set aside
  • Chop garlic for 3 seconds on Speed 7.
  • Add EVO and mini red pepper. Cook for 3 minutes at 100°C on Speed 1
  • Add tomatoes, anchovies and capers. Cook for 15 minutes at 100°C on Reverse/Soft Speed. (leave MC inclined to prevent spitting)
  • Add some salt. Add also the olives and 1/3 of the chopped parsley. Cook for 2 minutes at 100°C on Reverse/Soft Speed.
  • Add the sauce on the spaghetti in another pan and mix it nicely by using 1 spoon and 1 fork to make it absorb the sauce a bit (with flame on for 1 minute)
  • After serving into plates sprinkle with some chopped parsley and some grated parmesan

"Puttanesca" sauce is often used with spaghetti. Surely you can use any other kind of pasta you wish.
I've adapted the recipe from  "Io e il mio Bimby" book with few changes.

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