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.
Step 2
Cook your pasta in boiling salted water for 7 minutes, then drain all cooking water from the shapes.
Step 3
Stuff Spaghetto 3D with your puttanesca sauce and decorate with a few
olives and a sprinkling of finely chopped parsley.
