John Myers
Spaghetti Alla Puttanesca with Anchovy Tomato Sauce
The perfect spaghetti alla puttanesca with anchovy tomato sauce recipe with a picture and simple step-by-step instructions.
- 10 Anchovy fillets
- 4 Garlic cloves
- 1 small Onion
- 3 tbsp Capers
- 500 g Tomatoes
- 150 g Black olives – pitted
- 6 tbsp Olive oil
- Salt
- Ground pepper or chilli pepper
- 500 g Spaghetti
- Parmesan or Pecorino
- Finely chop the anchovy fillets and capers, chop the olives, roughly dice the tomatoes, peel and finely dice the onions and peel the garlic.
- Heat the oil in a pan, add the onions and fry lightly over low heat. Add the anchovy fillets and mash until creamy. Stir in the tomatoes, capers and olives, season with a little salt and pepper to taste.
- Cover and let simmer over low heat for about 25 minutes. Then press the garlic through the press, add a dash of olive oil, stir and let steep for another 5 minutes.
- Boil the pasta in plenty of salted water until al dente, drain and add to the sauce in the pan. Mix everything well and immediately distribute on plates.
- Who still likes to rub Parmesan or pecorino cheese over it and then I can only say: BUON APPETITO 🙂
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