Spaghetti alla Puttanesca

This is a simple dish made with black olives, capers, anchovies, and tomatoes. Travellers to Rome enjoy this dish in the restaurants of Trastevere.

Level of difficulty:
Low
Required time:
40'

Ingredients

Barilla Spaghetti
350 g.
Fresh tomatoes
450 g.
Salt
as needed
Parsley
as needed
Extra virgin olive oil
4 tablespoons
Chili pepper
2
Garlic
2 pieces
Oregano
1 pinch
Tomato concentrate
1 tablespoon
Salted capers
2 tablespoons
Salted anchovy filets
4
Greek Olives
100 g.

Preparation

1

Wash the tomatoes and blanch them briefly in boiling water. Drain, peel, and chop the tomatoes, then squeeze them lightly.

1

Sauté the chopped garlic and chili in a pan with extra virgin olive oil. Add the tomatoes and salt, then mix and let cook on medium heat for approx. ten minutes. Separately, desalinate the anchovies under cold, running water, open them up like a book and remove the bones, then add them to the tomato sauce.

1

Rinse the capers under running water to desalinate them, then dry well.

1

Chop the olives coarsely; add the olives, capers, and tomato paste to the sauce. Continue to cook for a further 15 minutes, add salt, season with a bit of oregano, and sprinkle with chopped parsley.

1

Cook the Barilla Spaghetti in plenty of salted water, drain when al dente, and toss with the prepared sauce.

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