Spaghetti alla puttanesca
Italian
Puttanesca is a useful dinner when the cupboard has more to offer than the fridge. Capers, olives and anchovies season canned tomatoes, and the sauce is ready by the time the spaghetti drains. A small amount of anchovy dissolves into the oil and spreads through the sauce.
Different jars of olives and capers carry different amounts of salt. Rinse salt-packed capers first and wait until the sauce is finished to decide whether it needs any additional salt.
- Servings (recipe yield)
- 4 servings
- Prep time
- 18 min
- Cook time
- 6 min–7 min
- Rest / chill / soak
- Not provided
- Total time
- Not provided
Estimated times for this version of the recipe. Equipment, ingredient preparation and batch size can change the timing.
Times from the source where available.
Ingredients
- Pot of water
- 320g italian spaghetti
- 2 garlic cloves
- 10g salted capers
- 25g anchovies in oil
- 800g peeled tomatoes "sugo"
- 1 bunch of parsley
- 100g Gaeta olives
- 2 chopped chillies
- A pinch of salt
Instructions
- Rinse the capers, pit and roughly crush the olives, and chop the parsley. Start cooking the spaghetti until just al dente.
- Warm a little oil from the anchovies in a large skillet. Add the garlic, chopped chilies, anchovies and capers. Cook over medium heat, stirring until the anchovies break up.
- Stir in the tomatoes and simmer about 10 minutes. Remove the whole garlic cloves, then stir in the olives and parsley.
- Drain the spaghetti and toss it in the skillet briefly. Taste before adding salt.
Source: Public Domain Recipes · Recipe source · Public-domain source license