There pasta alla puttanesca it’s a typical Italian dish. A sauce from quick and easy recipe with capers, olives And tomato. In this version there are also the anchovies, commonly used in this very tasty condiment for spaghetti and other formats.
Ingrediants
- 320 g of spaghetti
- 400 g of peeled tomatoes
- 100 g of black olives from Gaeta
- a handful of salted capers
- 3 anchovy fillets
- 1 clove of garlic
- 2 fresh hot peppers
- extra virgin olive oil
- salt
There pasta alla puttanesca is a first course of the Italian gastronomic tradition, where the condiment consists mainly of a Tomato sauce with “aulive and chiappariell“, as they are called in the Neapolitan dialect olives ei capers.
These spaghetti alla puttanesca they are very simple to make and at the same time versatile: they lend themselves both to being prepared for a quick lunch, both for one dinner with friends. A bit like other great classics among pasta dishes, from Spaghetti alla carbonara to Penne alarrabbiata.
A quick and easy recipe whose origins are “disputed” between Campania and Lazio. The version that we propose is one of the most popular of this sauce, which sees the mixture of the cuisines of both regions: with peeled tomatoes and capers appear the anchovies, often present in Lazio cuisine, and the olives used are those of Gaeta. It takes 25 minutes in total and the dish is ready.
OTHER TASTY RECIPES: Pasta c’anciova, Bucatini alamatriciana, Spaghetti with garlic, oil and chilli
How to prepare: Pasta alla puttanesca
- Execution
- easy
- Preparation time
- 10 min
- Cooking time
-
15 min
- Portions
-
4
How to prepare: Pasta alla puttanesca
Making pasta alla puttanesca is very easy. Pour the oil, garlic and coarsely chopped chilli pepper into a pan. Lightly season the sauté and add the anchovies, melting them with the help of a fork or wooden ladle. At this point add the chopped peeled tomatoes and the desalted and rinsed capers. Meanwhile, boil water, add salt and cook the spaghetti al dente.
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.
Pasta alla puttanesca is ready to be served. If you like, you can add fresh chopped parsley directly to the serving dish.
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