Spaghetti alla puttanesca

Easy and delicious Italian dish. Spaghetti alla puttanesca entice you for the savory sauce that surrounds them: peeled tomatoes, capers, “Gaeta” olives, and anchovy fillets give these spaghetti a unique taste.

• Prep time: ~18 minutes.
• Cook time: 6-7 minutes.
• Servings: 4.

Ingredients

• Pot of water.
• 320g Italian spaghetti.
• 2 garlic cloves.
• 10g salted capers.
• 25g anchovies in oil.
• 800g peeled tomatoes “sugo”.
• 1 bunch of parsley.
• 100g Gaeta olives.
• 2 chopped chilies.
• A pinch of salt.

Directions

1. Wash capers from salt, then cut them.
2. Pit and crush Gaeta olives.
3. Wash and chop the bunch of parsley.
4. Put a pot of water on the fire, it’ll be used for cooking the pasta. Let it boil and then add salt.
5. Pour the oil, the peeled garlic cloves and the chopped dry chili peppers into a large pan.
6. Add the anchovy fillets and capers.
7. Brown over medium heat for 5 minutes, stirring often, so the anchovies will melt.
8. Now add peeled tomatoes “sugo”; mix it with a spoon and cook for another 10 minutes over medium heat.
9. Let’s now cook spaghetti after the water is boiled for 6/7 minutes (al-dente cooking).
10. When the sauce is ready, remove the garlic cloves.
11. Add crushed olives and chopped parsley.
12. Drain spaghetti directly in the pan and sauté it for half a minute.
13. Serve.

Contribution

• Postbellum – GitHub.

Recipe tags: italian pasta