Spaghetti alla puttanesca
author: postbellum 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. You'll need a large pot of water to cook the pasta.
Ingredients for 2
- 160 g italian spaghetti
- 1 garlic cloves
- 5 g salted capers
- 13 g anchovies in oil
- 400 g peeled tomatoes "sugo"
- ½ bunch parsley
- 50 Gaeta olives
- 1 chopped chillies
- 1 ½ tbsp olive oil
- ½ pinch salt
Instructions
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Wash capers from salt, then cut them
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Pit and crush Gaeta olives
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Wash and chop the bunch of parsley
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Start cooking the pasta until al dente.
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Pour the oil, the peeled garlic cloves and the chopped dry chilli peppers into a large pan
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Add the anchovy fillets and capers
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Brown over medium heat for 5 minutes, stirring often, so the anchovies will melt
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Now add peeled tomatoes "sugo"; mix it with a spoon and cook for another 10 minutes over medium heat
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When the sauce is ready, remove the garlic cloves
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Add crushed olives and chopped parsley
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Drain spaghetti directly in the pan and sauté it for half a minute
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The dish is ready