Spaghetti Alla Puttanesca
User Reviews
5
2 reviews
Excellent
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Prep Time
20 mins
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Cook Time
25 mins
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Total Time
45 mins
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Servings
4 people
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Calories
551 kcal
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Course
Main Course, Appetizer
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Cuisine
Italian
Spaghetti Alla Puttanesca
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Spaghetti alla puttanesca (also called “aulive e chiapparielle”) is a typical dish of Neapolitan cuisine, made with tomato sauce, olive oil, garlic, black olives and capers.
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Ingredients
- 14 oz spaghetti
- 26 oz tomato peeled, seeded and cut into very small dice
- 2 tablespoons caper salted
- 1 small parsley finely chopped, flat-leaf, bunch
- 1 oz anchovy fillet in olive oil
- 4 oz black olive pitted, from Gaeta
- 4 clove garlic red variety
- 2 dried chili chopped
- 3 tablespoons extra virgin olive oil
- salt
Instructions
- Rinse the capers under running water to remove the excess salt, then dry and roughly chop them.
- Rinse and drain the olives, and cut lengthwise into 2 or 3 slices.
- To cook the pasta, place a large saucepan filled with plenty of salted water on the heat and bring to a boil.
- Meanwhile, in a large Dutch oven, pour the oil, whole garlic cloves and dried chillies. Add the anchovy fillets and capers.
- Brown over a medium heat for 5 minutes, stirring frequently, so that the anchovies melt.
- Add the tomatoes, stir, and cook for another 10 minutes.
- Meanwhile, cook the spaghetti in boiling water according to the package directions, until al dente.
- When the sauce is ready, remove the garlic cloves, and add the olives and half of the flat-leaf parsley.
- Drain the pasta and pour it into the sauce.
- Fry the pasta over medium-high heat for 30 seconds, or just long enough to combine all the flavors.
- Serve the spaghetti alla puttanesca piping hot.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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