Important: in the original recipe there are anchovies in oil, but we prefer to propose vegan recipes :)
To make the puttanesca, rinse the capers with run water to remove excess salt, then dry and coarsely chop them. Crush the gaeta olives with a knife.
Wash, dry and chop the parsley, then put on the fire a pot filled with water to boil to cook the pasta. In a large pan, pour the oil, the whole peeled garlic cloves and the chopped dried chili pepper.
Also add the capers. Sauté over medium heat for 5 minutes, stirring often.
Pour in the lightly crushed peeled tomatoes, stir with a spoon and cook for another 10 minutes over medium heat.
Meanwhile, cook the spaghetti until al dente.
When the sauce is ready, remove the garlic cloves and add the crushed olives. Flavor the sauce with chopped fresh parsley.
When the pasta is al dente, drain it and toss it in the pan for half a minute. Spaghetti alla puttanesca is ready to serve piping hot!