Bucatini alla puttanesca
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For 4 people: 350 g of bucatini – 80 g of black olives – 20 g of capers – 400 gr of chopped tomatoes – 3 cloves of garlic-parsley-olive oil-Salt and pepper
Chop the garlic and fry it in a large pan; Add the tomato and cook for about ten minutes. Meanwhile, cut in half and rinse the olives with capers; add them to the sauce, stir and let go, after adjusting the salt and pepper, for another ten minutes, until the tomatoes will not be solid.
Aside from have prepared pasta, drain and pour into the pan with the sauce: stir carefully on the campfire. At the end add chopped fresh parsley.