Spaghetti alla puttanesca

Procedure

Grate a clove of garlic and brown it in a pan with extra virgin olive oil and the parsley stalks, add the pitted olives and the desalted capers, and after a few moments the coarsely chopped tomatoes.

Chop the parsley. Cook the spaghetti, drain it, and toss it in the pan with the sauce. Plate the spaghetti, pour plenty of sauce on top, and garnish with chopped parsley.