Spaghetti to the puttanesca
10 recipes
Pasta to the puttanesca
ingredients
servings
2
Extra virgin olive oil
2 spoons
Garlic
1 wedge
Anchovies in oil
2 fillets
Capers
2 spoons
Pitted black olives
10 unit
Tomato sauce, without salt
1 cup
Spaghetti
200 grams
Parsley
1 sprig
Dried chillies
1 half
first courses from Italy - Campania
Pasta to the puttanesca
Pasta to the puttanesca
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A classic of the bell cuisine: pasta with puttanesca. The origin of the name is controversial. There are some who claim that the creator of this dish is a tenure of a brothel in the Spaniards of Naples, who prepared this dish to all its customers because it was very simple and fast. In addition, bright colors would recall the intimate worn by the girls to attract customers.
preparation
step 1
Chop the anchovies, garlic and chili. Cut the olives with washers. Add the two tablespoons of oil in a non-stick frying pan. When the oil is hot, add anchovies, garlic, chili pepper, olives and capers.
step 2
Add the cubic sauce and cook on medium heat for 20 minutes, covering with a lid. Meanwhile, boil salty water for the dough, when it reaches the boil, add the dough.
step 3
When the dough is on the tooth, drain it and add it to the sauce, mixing all the ingredients. Add a little crushed parsley and serve.
