Pasta Puttanesca | Recipe

Cook the spaghetti until al dente in a large saucepan of boiling salted water as directed on the package.

Meanwhile, heat the olive oil in a Dutch oven or second large saucepan over medium heat. Add the pepperoncini peppers and garlic; cook for 2 minutes, stirring frequently. Add the anchovies and capers and cook for 5 minutes or until the anchovies break down slightly, stirring constantly.

Add the tomatoes to the pepperoncini mixture, then season it with the Pasta Allrounder; mix well. Cook for 10 minutes, stirring occasionally and adding the olives for the last minute.

Drain the spaghetti, then add it to the sauce; toss to evenly coat the spaghetti with the sauce. Stir in the parsley.