Sugo Alla Puttanesca

Slice the garlic and finely chop the capers. In hot olive oil, first sauté the garlic until light. Add the anchovy fillets and break them up with a wooden spoon. Then add the olives, capers and tomatoes and sauté. Deglaze with the red wine. Add the chopped chili pepper and parsley and cook until creamy. Season to taste with salt and pepper.

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