Spaghetti alla Puttanesca
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Spaghetti alla Puttanesca
A traditional Neapolitan pasta dish made with tomatoes, capers, Gaeta black olives, and garlic
Ingredienti
- 360 g spaghetti vermicelli, or thin linguine
- 400 g San Marzano peeled tomatoes, fresh tomatoes, or tomato passata
- 2 cloves garlic cloves
- 100 ml extra virgin olive oil
- 35 capers
- 70 g Gaeta black olives pitted
- a small piece of hot chili pepper
- plenty of fresh parsley chopped
- salt if needed
- oregano optional, to taste
- 2 anchovy fillets optional
Istruzioni
- Before starting: pit the olives, rinse the capers under running water to remove excess salt
- Heat the olive oil in a pan and lightly brown the garlic cloves.
- Add the capers, pitted olives, tomatoes, chili pepper, (oregano as optional)
- Cook the sauce until the tomatoes are fully reduced and flavorful.
- Add plenty of chopped parsley and adjust salt only if necessary.
- Meanwhile, cook the pasta in plenty of salted boiling water until al dente.
- Drain the pasta and toss it with the sauce.
- Serve immediately.
Note
This version of the recipe does not use anchovies, which traditionally give a stronger and saltier flavor to the sauce.If using anchovies, add them together with the capers and olives, stirring until they dissolve into the oil.