Spaghetti a la puttanesca with tomatoes and anchovies
4 servings
60 minutes
Spaghetti alla puttanesca is a vibrant dish of Italian cuisine known for its rich spiciness and deep flavor. Originating in Naples, it combines the salty depth of anchovies, the piquancy of capers, and the richness of tomatoes to create a perfect balance. Olives and garlic add expressiveness, while chili pepper gives a slight heat. Spaghetti soaked in this aromatic sauce becomes a true gastronomic delight. Served with fresh basil and parmesan enhances its character. Puttanesca is perfect for both a cozy dinner and a festive table as it has an amazing ability to awaken appetite and provide pleasure. This dish is art on a plate, embodying the passion of Italian cuisine!
1
Peel the garlic, crush it with a knife, and chop it coarsely.
- Garlic: 4 cloves
2
Peel the onion, chop it finely, and slice the hot pepper crosswise.
- Onion: 1 piece
- Chili pepper: 1 piece
3
Soak the anchovies in milk for 15 minutes, then squeeze and mash with a fork.
- Anchovies: 5 piece
4
Heat the oil, sauté the onion and garlic until translucent, then add anchovies, olives, capers, tomatoes, and sugar. Season with salt and pepper, cook over medium heat for 15 minutes. Add parsley and stir.
- Onion: 1 piece
- Garlic: 4 cloves
- Anchovies: 5 piece
- Green olives: 0.5 jar
- Pickled capers: 100 g
- Canned tomatoes: 700 g
- Sugar: 2 teaspoons
- Salt: to taste
- Parsley: 0.5 bunch
5
Boil spaghetti in salted water according to the package instructions until al dente. Drain, mix with sauce, garnish with basil, and serve with grated parmesan.
- Spaghetti: 400 g
- Basil: 1 bunch
- Parmesan (Parmigiano Reggiano): 100 g
