Spaghetti alla puttanesca
Spaghetti alla puttanesca is a typical pasta dish from Naples, but also from the Lazio region, in Italy. In Naples, it’s also called aulive e chiapparielle, literally translated as “olives and capers”.
Ingredients
- 180 grams spaghetti
- 5 anchovy fillets in oil
- 0,5 tablespoons capers
- 2 cloves of garlic
- 15 grams olive oil
- 400 grams peeled whole tomatoes
- 12 Gaeta olives
- chili flakes
- salt
- a handful of fresh parsley
Instructions
- Rinse the capers to eliminate excess salt. Dry them and chop them into small pieces. If the olives have the pit, remove it. Then use the side of a knife blade to squish the entire olives.
- Add the oil, entire garlic cloves, and chili into a large pan. Add the anchovy fillets and capers.
- Cook over medium heat for 5 minutes and mix to completely melt the anchovy fillets. In a separate pot, bring pasta water to a boil.
- Add the tomatoes into the pan, mix and squish the tomatoes while cooking for 10 minutes. In the meanwhile, cook the spaghetti.
- After ten minutes have passed, take away the cloves of garlic and add the olives and parsley.
- Add the cooked spaghetti into the pan and mix for half a minute. Serve immediately.
Notes
- For a vegan dish, just don't use anchovies. Just add more salt to the sauce.
- If you do not have Gaeta olives, the best replacement is the Kalamata olives.
- Use as many chili flakes as you wish, this is up to your taste.
Caution
Nutritional information shall not be used for medical reasons.
Tried this recipe?Let us know how it was!
