Spaghetti alla puttanesca

Ingredients for 4 servings:

• 2 cloves garlic
• 2 onions
• 4 small chili peppers, red
• 2 tbsp olive oil
• 2 tbsp, levelled sugar
• 3 tbsp Aceto balsamico, darker
• 1 can tomatoes, chopped
• 1 can cherry tomatoes
• some salt
• some black pepper, freshly ground
• 500g spaghetti
• ¼ bunch parsley, flat
• 45 g anchovy fillet(s) (jar or can)
• 60 ml orange juice
• 1 lemon(s), the juice
• n. B. Black olives, sliced
• n. B. capers

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Something different

Peel the garlic cloves and onions, chop the garlic cloves, and finely dice the onions. Wash the chilies. Heat the olive oil in a large pot and sauté the garlic, onions, and chilies for about 2 minutes. Sprinkle with the sugar, let it caramelize briefly, and then deglaze with the vinegar. Add the tomatoes and season generously with salt and pepper. Bring the sauce to a boil, then simmer for about 10 minutes, stirring frequently. Cook the spaghetti in boiling, lightly salted water until al dente. Rinse the parsley, shake dry, and roughly chop the leaves. Drain the anchovy fillets and add them to the sauce along with half of the chopped parsley. Just before the end of the cooking time, add the orange and lemon juice. Drain the spaghetti, let it drain, and toss with the sauce. Serve on plates and sprinkle with the remaining chopped parsley. Serve with freshly grated Grana Padano or Parmigiano Reggiano and fresh ciabatta.