in Italy

Spaghetti alla Puttanesca

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Ingredients for 4 servings:

  • 500 g pasta (spaghetti)
  • Salt
  • 3 clove(s) garlic, chopped
  • 3 anchovy fillets, soaked and chopped
  • 400 g tomatoes (bottom tomatoes), fresh (or canned in winter)
  • 120 g black olives, pitted and quartered
  • 4 tbsp capers, chopped
  • 1 bunch parsley, flat, chopped
  • 2 tbsp olive oil
  • pepper
  • Salt

Instructions

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

Blanch fresh tomatoes, peel them, remove the stems, and chop them finely. Heat oil in a pan. Sauté the garlic and anchovies. Add the tomatoes, olives, and capers and simmer over low heat for about 10 minutes. Meanwhile, cook the pasta until al dente, drain, and add to the hot sauce. Sprinkle with parsley and serve immediately.

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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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