Pasta Puttanesca

Bring water to a boil in a large pot. Add a pinch of salt.

Cook the spaghetti in the boiling water until al dente. Drain and set aside.

In a large pan, heat olive oil over medium heat.

Add the anchovies and cook until they dissolve in the oil.

Add the capers, black olives, and chili pepper. Cook for a few minutes.

Add the fresh tomato concassè and bell pepper. Cook until the sauce thickens.

Add the cooked spaghetti to the pan and toss to combine.

Sprinkle with fresh parsley and grated parmesan cheese before serving.