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Spaghetti alla puttanesca
ingredients
servings
4
Spaghetti
320 grams
Parsley
1 sprig
Garlic
3 wedges
Peeled tomatoes, canned
800 grams
Anchovies in oil
25 grams
Capers
10 grams
Green olives
100 grams
Chili powder
to taste
Extra virgin olive oil
30 grams
Salt
to taste
first courses from Italy
Spaghetti alla puttanesca
Spaghetti alla puttanesca
ready in
20 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Peeled tomatoes, olives, capers and anchovy fillets give these spaghetti a unique taste.
preparation
step 1
To make the pasta alla puttanesca first rinse the capers under running water to remove the excess salt, then dry them and place them on a cutting board to chop them coarsely
step 2
Take the pitted olives and mash them with the knife blade; Wash, dry the parsley and chop it.
step 3
Put a pan full of water on the heat and bring to the boil (when it is boiled); will be used for cooking pasta. Meanwhile in a large pan pour the oil, the peeled and left whole garlic cloves and the chopped dried chilli.
step 4
Add the anchovy fillets and the desalted capers.
step 5
Sauté over medium heat for 5 minutes, stirring often, so the anchovies will melt and release all the aromas. After this time, pour the lightly crushed peeled tomatoes, mix with a spoon and cook for another 10 minutes over medium heat.
step 6
Meanwhile, boil the spaghetti al dente; When the sauce is ready, remove the garlic cloves (10) and add the crushed olives. Season the sauce with the chopped fresh parsley.
step 7
In the meantime, the pasta will also be cooked, drain directly in the pan and sauté for half a minute, just long enough to mix all the flavors. Serve the spaghetti alla puttanesca very hot.
