Spaghetti alla Puttanesca

400 grams of Spaghetti
50 grams of sliced, spicy black olives
50 grams of sweet butter
4 filets of anchovy (chopped and de-spined)
2 cloves of garlic (sliced)
spoonful of capers
spoonful of parsley
200 grams of ripe tomatoes (sliced into sections)
olive oil, salt

1. saute the garlic and anchovy in a bit of oil and the butter.
2. In sequence add the capers, the olives and finally the tomatoes
3. Then let the mixture cook over low heat for 15 minutes.
4. Of course, the spaghetti has been cooking, when it's ready marry it well with the above sughetto.
5. Garnish with the chopped parsley.

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