A savory and delicious Italian dish, puttanesca sauce gathers up many household ingredients in a way that is characteristically and traditionally Italian.
- Prep: 20 minutes
- Serves: 4
- Cook: 20 minutes
- Difficulty level: easy
- 320 g spaghetti
- 800 g peeled tomatoes
- 10 g capers in salt
- chopped parsley
- 25 g Anchovies in oil
- 100 g olives
- 3 garlic cloves
- 2 dried chili
- 30 g extra virgin olive oil
- salt to taste
First rinse the capers under running water to remove excess salt, dry, and place them on a cutting board to chop them roughly with a knife.
Take the pitted olives and crush them with the blade the knife. Wash, the parsley, and chop it.
Put a pan full of water on the fire and bring to the boil (salt when it boils); it will serve for cooking pasta. Meanwhile, in a large pan, pour the oil, the peeled garlic cloves and leave them whole and the chopped dry chili.
Add the anchovy fillets, and the desalted capers. Brown over medium heat for 5 minutes stirring often, so the anchovies will melt and release all the aromas.
After this time, pour the lightly crushed peeled tomatoes, mix with a spoon and cook for another 10 minutes on medium heat. Meanwhile, boil the spaghetti al dente.
When the sauce is ready, remove the garlic cloves and add the crushed olives. Flavor the sauce with the chopped fresh parsley.
In the meantime, the pasta will also come to a boil, drain it directly in a pan, and sauté it for half a minute, just enough time to mix all the flavors. Serve the puttanesca spaghetti hot.
When the tomatoes are in season you can make a good fresh sauce.