Rinse your capers under running water to remove salt. Brown a clove of garlic in EVO oil with a few anchovy fillets. Add the capers and then your peeled tomatoes. Cook for about ten minutes, then add your olives and chopped parsley.

Cook your pasta in boiling salted water for 7 minutes, then drain all cooking water from the shapes.

Stuff Spaghetto 3D with your puttanesca sauce and decorate with a few
olives and a sprinkling of finely chopped parsley.