Spaghetti Puttanesca with radicchio salad

Ingredients:

Paste

• 450 g spaghetti, cooked until al dente
• 2 tablespoons extra-virgin olive oil
• 4 - 6 cloves garlic, chopped
• 1 can anchovy fillets, patted dry
• 0.5 tsp crushed red pepper flakes
• 20 black olives in oil, pitted and coarsely chopped
• 3 tbsp capers
• 1 can (900 g) of canned crushed tomatoes
• 1 can (400g) canned chopped tomatoes, drained
• A little freshly ground black pepper
• 1/4 cup (a couple of handfuls) parsley, chopped
• Crustless bread, for serving
• Grated Parmesan or Romano cheese, for serving (optional)

Bitter Greens Salad

• 4 cups (about 2 bunches) arugula, coarsely chopped
• 1.5 cups (about 1 bunch) watercress leaves, coarsely chopped
• 1 radicchio, coarsely chopped
• 1 large lemon
• Extra-virgin olive oil, 2 - 3 tbsp.
• Coarse salt and freshly ground black pepper
• Black olives in oil, for serving

Preparation:

1. Heat a large skillet over medium heat and add the olive oil, garlic, anchovies, and red pepper flakes. Sauté the mixture until the anchovies are completely melted in the oil and the garlic is soft, about 3 minutes—the aroma will be amazing! Add the olives, capers, tomatoes, black pepper, and parsley. Bring the sauce to a boil, reduce the heat, and simmer for 8-10 minutes.
2. Mix the sauce with the cooked pasta. Serve with bread and cheese and a bitter green salad.
   
   Bitter Greens Salad:
   
   Combine the greens in a salad bowl. Squeeze the juice of 1 lemon over the top. Drizzle the salad generously with extra virgin olive oil. Toss and season with salt and pepper to taste. Divide the salad among serving bowls. Garnish each serving. black olives in oil.