Spaghetti Alla Puttanesca
postbellum
https://publicdomainrecipes.com/spaghetti-alla-puttanesca/
~18 min
6-7 min
Spaghetti Alla Puttanesca is an easy and delicious Italian dish featuring a savory sauce made with peeled tomatoes, capers, Gaeta olives, and anchovy fillets, giving it a unique taste.
4
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 chillies
A pinch of salt
Wash capers from salt, then cut them
Pit and crush Gaeta olives
Wash and chop the bunch of parsley
Start cooking the pasta until al dente.
Pour the oil, the peeled garlic cloves and the chopped dry chilli peppers into a large pan
Add the anchovy fillets and capers
Brown over medium heat for 5 minutes, stirring often, so the anchovies will melt
Now add peeled tomatoes “sugo”; mix it with a spoon and cook for another 10 minutes over medium heat
When the sauce is ready, remove the garlic cloves
Add crushed olives and chopped parsley
Drain spaghetti directly in the pan and sauté it for half a minute
The dish is ready