Spaghetti with puttanesca sauce
2 servings
15 minutes
Spaghetti with puttanesca sauce is a passionate embodiment of Italian cuisine that originated in Naples. According to legend, this spicy, aromatic sauce was created from readily available ingredients, making it perfect for a quick yet hearty dinner. The rich flavor of anchovies, salty capers, and olives combines with the tangy notes of tomatoes and the spiciness of chili peppers to create a vibrant range of sensations. Warm hints of red wine vinegar and olive oil make the dish rich and balanced. This pasta embodies the passion of southern Italy and is perfect for both a cozy family dinner and a party with a glass of red wine. Serve with basil to add freshness and complete the symphony of flavors.
1
Chili, tomatoes, onion, anchovies, and olives chopped, placed in a deep bowl, add capers, vinegar, and oil, season with pepper, and mix thoroughly.
- Chili pepper: 1 piece
- Tomatoes: 2 pieces
- Red onion: 1 head
- Anchovies: 6 pieces
- Green olives: 12 pieces
- Capers: 2 tablespoons
- Red wine vinegar: 1 tablespoon
- Olive oil: 2 tablespoons
- Basil: to taste
- Anchovies: 6 pieces
- Green olives: 12 pieces
2
Boil the spaghetti, drain it, and add it to a plate with other ingredients. Mix well.
- Spaghetti: 200 g
3
Season with salt and pepper to taste. Sprinkle with basil leaves — and it's ready to serve.
- Basil: to taste
