I used to eat Spaghetti alla Puttanesca during the long days at the beach when I was a kid, so I decided to share with you this easy recipe.
The origins of this pasta are unclear: Lazio or Campania, we don’t really care as long as it’s tasty! In this videorecipe, I’ll also reveal the meaning of the name “Puttanesca”!
To cook this meal, you’re not going to need much, but do make sure you have enough chili available because Spaghetti alla Puttanesca is meant to be HOT!
In my version I use anchovies to add some extra taste to the dish: that’s how I do it but if you don’t like anchovies, you can certainly skip this ingredient.
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Enjoy your meal!
Spaghetti alla Puttanesca Recipe
Ingredients
- 700 gr Tomato Passata
- 400 gr Spaghetti
- 4 anchovies
- 50 gr capers
- 50 gr black olives pitted
- garlic
- chili
- parsley
Procedure
- Pour lots of extravirgin olive oil in a pan and throw a couple of garlic cloves in there. Let them sweat at low heat;
- Roughly chop some capers and add to oil and garlic;
- Add the anchovies fillets and let them melt in there;
- Now it's time to add the chili (go wild!) and the tomato passata;
- When the pasta is very al dente, add it to the sauce;
- Roughly chop the olives and finely chop the parsley. Mix all together and you're ready!
Video
Italian Food Boss Special Tip
Nutrition Label
Other Info
Check other tasty Italian recipes on my website!
Another interesting version of this classic is right here on May I have that recipe!