Spaghetti alla puttanesca
4 servings
15 minutes
Spaghetti alla puttanesca can be roughly translated as "spaghetti with a twist." There are many versions of its origin: from wise whores who came up with the idea of serving pasta to attract customers, to a chef who accidentally put together a sauce from everything he had, as often happens. An option for when classic pasta with tomato sauce has become boring and you want to achieve a brighter taste. Do not skimp on capers, garlic, anchovies and olives - the sauce should be very rich to soak the pasta well.
1
Prepare the necessary ingredients.
2
Heat olive oil in a pot over medium heat.
- Extra virgin olive oil: 50 ml
3
Add finely chopped garlic and anchovies, and hold for a minute.
- Garlic: 4 cloves
- Anchovy fillet: 3 pieces
4
Place the tomatoes. Add pitted and halved olives and capers.
- Pelati (whole peeled tomatoes): 1 jar
- Kalamata olives: 100 g
- Capers: 1 tablespoon
5
Bring the sauce to a boil. Stir the sauce constantly.
6
Add oregano and red pepper
- Dried oregano: 1 teaspoon
- Ground red pepper: 0.5 teaspoon
7
Keep the sauce on the heat until it thickens, about 8 minutes. Add salt and pepper.
- Ground black pepper: to taste
- Salt: to taste
8
Bring water to a boil in a pot. Add salt. Cook spaghetti, drain it, and return to the pot.
- Spaghetti: 500 g
9
Add the sauce and chopped parsley. Keep on heat for about 3 minutes to let the spaghetti absorb the sauce.
- Parsley: 10 g
10
Serve with grated parmesan.
- Parmesan (Parmigiano Reggiano): 100 g