Put a physical 2,400 g water in a large pot and bring it to 100 °C.

Ingredients

• 360 gPasta, dry, enriched
• 800 gTomatoes, red, ripe, canned, packed in tomato juice
• 30 gFish, anchovy, european, canned in oil, drained solids
• 20 gCapers, canned
• 60 gOlives, ripe, canned (small-extra large)
• 15 gGarlic, raw
• 45 gOil, olive, salad or cooking
• 2 gSpices, oregano, dried
• 660 gBeverages, water, tap, drinking
• 1,740 gBeverages, water, tap, drinking not counted – removed

Method

1. Put a physical 2,400 g water in a large pot and bring it to 100 °C.
2. Cook 360 g pasta for 9 minutes; pasta absorbs about 540 g water, reserve 120 g for sauce and drain the remaining 1,740 g.
3. Fry 15 g garlic and 30 g anchovies in 45 g oil for 3 minutes at 150 °C. Add 800 g tomatoes, 20 g capers, 60 g olives and 2 g oregano; simmer 12 minutes at 95 °C.
4. Toss pasta and the reserved 120 g water with the sauce for 3 minutes at 90 °C.