Drive away potatoes and onions
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.