Pasta alla puttanesca, a very quick and tasty first course

Ingredients

• 7 oz spaghetti
• 14 oz peeled tomatoes
• 1.7 oz black olives
• 0.7 oz capers
• 1 fresh chili pepper
• 2 anchovy fillets
• 1 garlic clove
• 3 Tbsp olive oil
• Fresh parsley, to taste

Materials

• Wooden spoon
• Pot
• Pan
• Cutting board

Preparation

• Pour the olive oil into the pan, add a peeled garlic clove, the chopped fresh chili pepper and the finely chopped anchovy fillets. Sauté over medium heat for about 4 minutes, stirring frequently to help the anchovies dissolve.
• Pour the peeled tomatoes into the pan and crush them with a wooden spoon, then add the capers (previously rinsed under water) and the crushed black olives. Mix and cook over medium heat for 10/15 minutes.
  
• Meanwhile, cook the pasta in boiling water until al dente (don't add too much salt, as the anchovies and capers will make the sauce salty enough).
• When the sauce is ready, remove the garlic clove and add a handful of chopped parsley to flavor it.
  
• Drain the pasta while still al dente and add it to the pan with the puttanesca sauce. Toss briefly to combine.
• The spaghetti alla puttanesca is ready.
  

Cookware

Attributes

Questions

Photos of members who cooked this recipe