04/10/2022
Spaghetti Alla Puttanesca.
There is no menu in Italy where you won't find this classic dish. Originally from Naples it is a simple dish primarily consisting of olives, capers, tomatoes and sometimes anchovies.
INGREDIENTS
• 320 g of spaghetti
• 400 g of peeled cherry tomatoes
• 100 g of black olives
• a handful of salted capers
• 3 anchovy fillets - optional
• 1 clove of garlic
• 2 fresh hot peppers
• extra virgin olive oil
• salt
HOW TO PREPARE
Pour the oil, garlic and coarsely chopped chilli pepper into a pan. Lightly season, add the anchovies, melting them with the help of a fork or wooden ladle. At this point add the chopped peeled tomatoes and the well-rinsed capers. Meanwhile, boil the water, add salt and cook the spaghetti al dente.
2
Remove the garlic clove and let it go for 10 minutes until the sauce has shrunk. A few minutes before the sauce is ready, add the whole olives and mix. Season with salt. Drain the pasta, pour it into the pan and mix well with the sauce.
3
Pasta alla puttanesca is ready to be served. If you like, you can add fresh chopped parsley directly to the serving dish and parmesan.