Spaghetti puttanesca
4 servings
30 minutes
Spaghetti puttanesca is a vibrant and passionate dish from Italian cuisine, originating from Naples. Its name translates to 'pasta of prostitutes,' and legend has it that it emerged due to its quick and simple preparation, perfect for late dinners. This recipe combines rich Mediterranean flavors: the spiciness of anchovies, the salty tang of capers and olives, and the sweet-sour taste of tomatoes. The sauce is thick, rich, and aromatic, while the spaghetti absorbs it perfectly, creating a harmonious blend of textures. Served hot with a light sprinkle of fresh herbs or grated cheese, this dish is an ideal choice for those wanting to savor true Italian passion in every bite.
1
Cook the pasta al dente in salted water (al dente pasta is slightly firm to the bite).
- Spaghetti: 450 g
2
While the pasta is boiling, sauté the garlic with the anchovies.
- Anchovy fillet: 4 pieces
3
Add olives, capers, and tomatoes to the browned garlic.
- Green olives: 250 g
- Capers: 1 tablespoon
- Canned tomatoes: 400 g
4
Salt, pepper, and keep on low heat for 15 minutes, stirring constantly.
- Salt: to taste
- Ground black pepper: to taste
5
Drain the cooked pasta and add it to the sauce.
- Spaghetti: 450 g
6
Leave covered for 1-2 minutes for the pasta to absorb the sauce. Serve hot.
