Spaghetti with Puttanesca Sauce

Olives, fresh tomato, anchovies and capers give this quick and simple dish its intense and unforgettable flavor.
557 Views
 
MASTERY Level
20 min
558 Views
 
MASTERY Level
4 People
20 min
INGREDIENTS for 4 people

11.5 oz  Spaghetti

6 anchovies desalted

3 garlic cloves, finely sliced

14 oz tomato peeled and cut in strips by the length

Chili pepper to taste

3 tbsp extra virgin olive oil

7 oz black olives, pitted

1 tbsp capers, desalted

1 tbsp parsley, chopped

Salt

Preparation

Heat up the oil in a large pan and add the garlic finely chopped with the desalted anchovies crushed in a mortar or finely chopped.

 

As soon as the garlic turns golden and the anchovies are melted, add the olives pitted and cut in half, the capers chopped coarsely and the chili to taste.   Cook for 1 minute and add the tomato strips.

 

Let the ingredients blend together and dry the liquid over high heat for a few minutes, stir continuously.

 

Meanwhile, cook the spaghetti  in abundant salted water, and drain al dente, Blend in the pan with the tomatoes and the chili.

 

Serve with parsley garnish.

Spring Summer Dairy free Dry Eggs free First courses Long Semolina
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