author: postbellum Easy and delicious italian dish. Spaghetti alla puttanesca entice you for the savory sauce that surrounds them: peeled tomatoes, capers, “Gaeta” olives, and anchovy fillets give these spaghetti a unique taste.
- ⏲️Prep time: ~18 min
- 🍳 Cook time: 6-7 min
- 🍽️Servings: 4
Ingredients
- Pot of water
- 320g italian spaghetti
- 2 garlic cloves
- 10g salted capers
- 25g anchovies in oil
- 800g peeled tomatoes “sugo”
- 1 bunch of parsley
- 100g Gaeta olives
- 2 chopped chillies
- A pinch of salt
Directions
- Wash capers from salt, then cut them
- Pit and crush Gaeta olives
- Wash and chop the bunch of parsley
- Start cooking the pasta until al dente.
- Pour the oil, the peeled garlic cloves and the chopped dry chilli peppers into a large pan
- Add the anchovy fillets and capers
- Brown over medium heat for 5 minutes, stirring often, so the anchovies will melt
- Now add peeled tomatoes “sugo”; mix it with a spoon and cook for another 10 minutes over medium heat
- When the sauce is ready, remove the garlic cloves
- Add crushed olives and chopped parsley
- Drain spaghetti directly in the pan and sauté it for half a minute
- The dish is ready