Spaghetti alla Puttanesca
Spaghetti alla puttanesca is a classic Italian dish ready in a few minutes! Perfect for a quick lunch or an easy weeknight dinner.
Ingredients
- 320 g spaghetti 80g pp
- 400g peeled tomatoes crushed
- 4 fillets Anchovies about 20g
- 15 g capers
- 100 g black olives di Gaeta
- 2 garlic cloves
- 30 ml olive oil
- 1 tsp chili pepper flakes or one pepperoncino diced
- 1 tsp black pepper
- bunch of Parsley chopped
- salt to taste
Instructions
- Slighlty rinse the capers with water and set aside.
- Over medium heat, add the olive oil in a large pan. Add the whole garlic cloves, anchovies and pepper flakes. Mash the anchovies with a fork so that they start dissolving.
- Add the capers and let everything cook for about 3 minutes. Remove the garlic once it starts to golden.
- Crush the peeled tomatoes and add them to the pan, together with the olives. Stir everything well and let cook for about 10 minutes. Season with salt and pepper to taste.
- Meanwhile, in a large pot with salted water cook the spaghetti until al dente, according to the instructions on the package.
- Once the pasta is ready, drain it but set aside about half a cup of the pasta water.
- Add the pasta to the pan together with some of the pasta water and chopped parsley. Mix well and let it in the pan for a few seconds until you get a nice luscious sauce. Serve immediately.