putanesca pasta

Remove seeds and white membranes from chili peppers, cut the flesh into thin half rings. Work with gloves so that the burning juice does not remain on your fingers. If you don't have gloves, after preparing the chili, thoroughly rub your fingers (including under your nails) with vegetable oil and wash your hands with soap and water.

Lay the olives on a cutting board, pat dry with paper towels. Crush each olive with the flat of a knife so that the pits can be removed through the resulting cracks. Coarsely chop the olives.

Chop the anchovies. Crush the garlic, peel and finely chop. Heat olive oil in a large skillet or saucepan. Add garlic and sauté over low heat for 1 minute. Stir constantly - garlic in no case should be fried.

Drain the oil from the tuna. Add chili, capers, tuna, chopped anchovies and olives to the pan, stir, simmer for 2-3 minutes. Add tomatoes to the skillet.

Simmer the sauce over low heat for 20 minutes. without lid, stirring occasionally. The liquid should evaporate and the sauce should thicken. Pepper the sauce and salt if needed.

Boil the pasta in salted boiling water according to package instructions, drain in a colander, shake off the water and add the pasta to the pan, mix thoroughly. Serve immediately.