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.
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