Experience the bold and vibrant flavors of Spaghetti alla Puttanesca! This classic Italian pasta dish combines ripe tomatoes, briny capers, and black olives with a hint of chili for a slightly spicy kick. Anchovies add depth, creating a savory sauce that clings to every strand of al dente spaghetti. Perfect for a quick, satisfying meal that transports you to the heart of Italy. 🍝
It seems that the name puttanesca comes from the innkeeper who created the dish for the clients of a brothel.
Ingredients
For the spaghetti
- 200 grams of flour 00
- 200 grams or semolina
- 4 eggs
For the Puttanesca sauce
- A handful of capers
- 50g pitted black olives
- A bunch of parsley
- 500g of canned San Marzano
- 2 garlic cloves
- Half a cup of olive oil
- Anchovy fillets
- Chili pepper
- Salt and pepper
Directions
- Prepare the dough following these instructions then use the chitarra to make the spaghetti. Of course, you can also use packaged pasta; in that case, choose a high-quality brand.
- Chop the capers, olives, and parsley separately.
- Peel the garlic cloves and sauté them in the olive oil in a pan large enough to hold the pasta later. Add the anchovy fillets and mash them with a fork until they dissolve into the oil.
- Add the capers, olives, tomatoes, and seeded chili pepper. Season with salt and pepper, and cook over medium heat for about 30 minutes until the sauce thickens and becomes slightly oily. Then, stir in the chopped parsley.
- Cook the spaghetti in boiling, salted water until al dente. Drain and transfer it to the pan, tossing it in the sauce for 1-2 minutes over the heat.
Enjoy your flavorful Spaghetti alla Puttanesca! 🍝
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