Spaghetti alla Puttanesca with Fried Calamari

Finely chop 2 fillets of anchovies

Finely chop 3 tbsp of black olives

Finely chop 3 tbsp of small capers

Smash, peel, and chop 2 garlic cloves

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

Bring a pot of water to a boil over high heat

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 2 cups of tomato sauce and ⅔ cup of water. Stir to combine and let it cook over low heat for 15m to thicken

Pour 4 cups of vegetable oil into a medium pan. Bring it to 180 °C over medium heat

Cook 200 g of spaghetti in the boiling water. Follow the manufacturer's instructions to cook to al dente. Strain and reserve

Slice 200 g of clean squid into ½ cm wide rings. Add them to a bowl

Season with salt to taste and 1 tbsp of chopped parsley

Add 2 tbsp of extra virgin olive oil and mix to combine

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

Combine 1⅔ cups of all-purpose flour, 1½ cups of cornstarch, and salt to taste in a bowl

Add the squid to the flour mixture and mix well to coat it completely

Place the squid in a sieve and gently shake it to remove excess flour. Carefully place them in the oil. Fry for about 3m until golden brown

Transfer to a container lined with paper towels to remove excess oil. Season with more salt to taste. The deep fried calamari is ready

Warm 1 cup of the puttanesca sauce in a pan over medium heat

Add the cooked spaghetti and toss. Warm over medium-low heat for 3m to coat the pasta

Plate the pasta in two serving bowls

Add the fried calamari on top of the pasta

Squeeze the juice from ¼ of a lemon and garnish with a parsley leaf. The spaghetti alla puttanesca with fried calamari is ready

Enjoy it!