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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.