Puttanesca Pasta Gluten-free

Thinly slice the garlic and fry it in a pan with oil and chilli, being careful not to burn it. If you use fresh chilli, you need to cut it into slices. If, on the other hand, you prefer dried chilli, crush it using disposable gloves.

Once the garlic and chilli are fried, add the capers (after having washed them off the salt in running water and roughly chopped) and the anchovy fillets and continue cooking for another two minutes.

Add the Arrabbiata sauce, and salt (to taste) and cook over high heat for about 5 minutes, stirring occasionally and adding the olives.

Meanwhile, cook the pasta al dente in boiling salted water. Drain and combine together with the sauce and a sprinkling of chopped parsley.