Vermicelli Alla Puttanesca

Preparation:

Preparation: Prepare the sauce: brown the whole garlic cloves in the oil in a saucepan. Wash the capers to desalt them; do the same with the anchovies. When the garlic has reached a nice brown colour, add the chopped tomatoes into the saucepan, if you are using them fresh, or the peeled tomatoes carefully drained from their conservation liquid, the capers, olives, chilli pepper and oregano. Add a little salt and cook the sauce for about ten minutes over high heat. It will be ready when the liquid from the tomatoes has been almost completely absorbed and the sauce has taken on a shiny appearance. Meanwhile, put a large pot with plenty of water on the stove. When it has reached the boil, salt it and add the pasta. Mix it and bring it to the boil, drain it al dente, keeping aside a few tablespoons of the cooking water, and put it in a large bowl. Just before seasoning, add the chopped anchovies and plenty of chopped parsley to the sauce. Pour the sauce over the pasta: if it is too dry, dilute it with a few tablespoons of the cooking water kept aside, sprinkle with the grated ricotta and serve.