Spaghetti a la puttanesca
4 servings
60 minutes
Spaghetti alla puttanesca is a passionate Italian dish with a strong character. Its origin is shrouded in legends but is always associated with boldness and spontaneity. The flavor of this dish is an explosion of salty-spicy notes: anchovies add zest, capers provide a sharp touch, and olives give depth to the sauce. Tomato puree with garlic unites all ingredients into a harmonious ensemble, while the aroma of oregano makes it unique. Spaghetti perfectly absorbs this rich sauce, creating textural pleasure. Puttanesca pasta is versatile—it can be served as an express dinner or as part of a lively Italian feast. The finishing touch is grated Parmesan, adding a delicate creamy note. This dish is made for those who appreciate rich flavors and are not afraid of culinary adventures.
1
In a pan, sauté garlic in olive oil for about a minute.
- Olive oil: 63 ml
- Garlic: 4 cloves
2
After that, add the peeled tomatoes (blended into a puree), olives, anchovies, capers, oregano, and season with pepper.
- Tomatoes: 800 g
- Pitted black olives: 70 g
- Anchovies: 3 pieces
- Capers: 1.5 tablespoon
- Oregano: 1 teaspoon
- Ground red pepper: 0.5 teaspoon
3
Cook over medium heat until thickened, stirring occasionally (about 8 minutes).
4
Add salt and pepper.
- Ground red pepper: 0.5 teaspoon
- Capers: 1.5 tablespoon
5
In the meantime, boil the pasta according to the package instructions. Drain the water and return it to the pot.
- Spaghetti: 340 g
6
Pour the sauce over the pasta and mix everything thoroughly, add chopped parsley.
- Chopped parsley: 2 tablespoons
7
Cook on low heat until the sauce absorbs into the pasta (about 3 minutes).
8
Serve with grated parmesan.
- Grated Parmesan cheese: 1 tablespoon
