Spaghetti alla puttanesca with olives

Ingredients

• 2000 ml water
• 5 g salt
• 200 g spaghetti
• 2 tablespoons oil
• 2 cloves garlic
• 1 jar (400 g) pasta sauce
• 100 g pitted black olives
• 1/2 teaspoon freshly ground black pepper
• 5 g fresh basil
• 10 g parsley

Preparation

1. Put 2000 ml of water and 5 g of salt in a pot. Bring to a boil, about 10 minutes, until the water is boiling vigorously. 2. Add the spaghetti and cook for 9 minutes or for as long as the package says for al dente. Reserve 100 ml of the cooking water, then drain the pasta and discard the rest of the water. 3. Heat 2 tablespoons of oil in a pan. Peel the garlic, cut it into pieces or mince it, and sauté for 1 minute over low heat, until fragrant, without letting it brown. 4. Pour the pasta sauce into the pan and add the olives and pepper. Let the sauce simmer for 5 minutes, until small bubbles appear on the surface. 5. Add the spaghetti to the pan and toss for 1 minute, until coated in sauce. If the sauce is too thick, gradually add some of the 100 ml of reserved water. Take the pan off the heat and sprinkle with the chopped basil and parsley.