Finely chop <quantity>2<unit>fillets</unit></quantity> of anchovies

Finely chop <quantity>3<unit>tbsp</unit></quantity> of black olives

Finely chop <quantity>3<unit>tbsp</unit></quantity> of small capers

Smash, peel, and chop <quantity>2</quantity> garlic cloves

Cut the ends off <quantity>1</quantity> ají chili pepper. Cut it in half to remove the seeds, then dice it into very small pieces

Warm a pan over medium heat. Drizzle extra virgin olive oil to taste and add the chopped ingredients. Stir until the garlic is tender and fragrant

Add <quantity>2<unit>cups</unit></quantity> of tomato sauce and <quantity>⅔<unit>cup</unit></quantity> of water. Stir to combine and let it cook over low heat for 15m to thicken

Add chopped parsley to taste to the sauce and stir to combine. Remove from the heat. The puttanesca sauce is ready

Enjoy this sauce with homemade pasta and some finely grated parmigiano reggiano!