Spaghetti o Pasta alla Puttanesca


Spaghetti o Pasta alla Puttanesca
 
Author: 
Recipe type: main course
Cuisine: italian cuisine
Prep time: 
Cook time: 
Total time: 

In Italian the bad word “Puttana” means the figure of a prostitute. Some legends tell that “Puttanesca” was a dish offered to clients in whorehouses. Actually this recipe is typical from the central regions of Italy. The “spaghetti or pasta puttanesca” is a first course in great demand by tourists visiting Italy. Perhaps because, despite being a simple dish, contains some main flavors of the Italian and Mediterranean cuisine: tomatoes, black olives, capers, parsley, chilli and anchovies. You can use spaghetti or other pasta you have available in your pantry with this great sauce.
Ingredients
  • 400 gr Spaghetti or other type of durum wheat pasta
  • 500 g tomatoes or tomato sauce
  • 100 grams of black pitted olives
  • 1 or 2 cloves of garlic
  • 2 tablespoons of chopped parsley
  • 1 tablespoon ot salted capers
  • a little ‘fresh chilli’ or pepper
  • 5 tablespoons of extra virgin olive oil
  • 8 anchovy fillets
  • salt to taste

Instructions
  1. Put in a saucepan abundant of salted water to boil. When it boils pour spaghetti or pasta. On the packaging of pasta will be stated the “cooking time” that starts from the time when pasta is in boiling water. Meanwhile, prepare the sauce.
  2. For the sauce: Wash the tomatoes and burn the skin with a small cut and scald in boiling water to remove the skin more easily. Remove the seeds and chop the tomatoes into small cubes. Wash anchovies and capers under the tap to remove the salt, then dried or squeezed. Chop the anchovies and garlic. Cut the fresh chilli and get out the seeds.
  3. In a large pan heat the extra virgin olive oil, add the finely chopped garlic and sauté for 1 minute, add the chopped anchovies. When the anchovies begin to dissolve, add the olives and capers. Cook for 2 to 3 minutes, then pour the tomatoes into cubes and half dose of chopped parsley. On low heat cook the sauce Puttanesca for 10 or 15 minutes.
  4. Drain the pasta al dente and sauté in a pan for 2 minutes, stirring the pasta with the sauce. Sprinkle with the parsley that you have left. Serve hot, adding a drizzle of olive oil if you like. Buon Appetito!

 

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