in Italy

Spaghetti alla puttanesca

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Ingredients for 4 servings:

  • 3 cloves garlic
  • 10 anchovy fillets
  • 150 g olives, black, pitted
  • ½ tbsp capers
  • 1 can of tomatoes, chopped
  • 1 pinch of hot dried peppers
  • 400g spaghetti
  • 7 tbsp olive oil

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Spaghetti with spicy tomato sauce

Cook the spaghetti according to the package instructions until al dente. Peel and press the garlic cloves. Finely chop the anchovy fillets. Finely chop the olives and capers. Heat the oil. Briefly fry the garlic over low heat. Add the anchovy fillets and crush. Add the olives, capers, and tomatoes. Season with a little salt and the peperoncini. Cover and simmer over low heat for about 30 minutes. Finally, mash the sauce again with a potato masher and fold in the cooked spaghetti. Serve immediately without the cheese.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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