“spaghetti alla puttanesca” your new favorite pasta dish!
A super easy pasta dish to make and with a flavored result just the way we like it. With these spaghetti, you will invite the Mediterranean sun to your table ;-) On the menu, a mix of flavors between tomatoes, capers, olives and anchovies. All slightly spicy to impress your taste buds. At the same time, no wonder for one of Italy's most famous dishes! Enjoy your food !
Ingredients
Materials
- Wooden spoon
- Pot
- Pan
- Cutting board
Preparation
Pour the olive oil into the pan, add a clove of garlic, the chopped fresh chili pepper, the chopped anchovy fillets and fry over medium heat for about 4 minutes. Stir frequently.
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 until al dente in boiling water and following the recommendations on the package (do not add a lot of salt because the anchovies and capers give enough flavor to the sauce).
When the sauce is ready, remove the garlic clove and add a handful of chopped parsley to flavor
Drain the pasta al dente and pour it into the pan with the puttanesca sauce, then fry it quickly to mix everything together.
The spaghetti puttanesca is ready!
Observations
How long can I store puttanesca pasta?
One day in the refrigerator in an airtight container. However, we recommend that you consume the dish as soon as it is ready.
What olives are used for puttanesca pasta?
The perfect olives for this dish are Gaeta black olives. If you can't find them, you can use other types.
What are the variations of puttanesca pasta?
Pasta alla puttanesca with tuna: where tuna replaces anchovies
Vegetarian puttanesca pasta: prepared without anchovies
Why is this dish called "pasta alla puttanesca"?
One of the theories about the origin of the name of this dish is that it was created by a prostitute improvising a sauce with the ingredients she had on hand.
