Pasta Puttanesca is an Italian dish invented in Naples in the mid-20th century. The origins are uncertain but, the dish is mostly prepared in the regions of Campania and Lazio. The ingredients for the salty and mildly spicy sauce typically include tomatoes, olive oil, capers, olives, anchovies, chilies, parsley, and garlic. In some regions, herbs such as oregano and basil are also added to the sauce. Traditionally, the sauce is served with spaghetti, although it is also served with penne, bucatini, linguine, and vermicelli. With this recipe, you can easily make spaghetti puttanesca at home. Simmer and reduce the sauce while you cook the dried or fresh pasta. This dish is perfect for anyone who wants a delicious, filling, healthy and quick meal.
• 400 grams of spaghetti
• 400 grams of canned tomato puree
• 2 tbsp chopped parsley
• 8 anchovy fillets, chopped
• 100 grams of pitted olives, sliced
• 5 tbsp extra virgin olive oil
• 1 tbsp capers, chopped
• 2 cloves garlic, minced
• 1 fresh chili pepper, chopped
This recipe takes about 23 minutes to make. Serves 4 to 5.
Heat oil in a pan over medium heat.
Reduce heat to low, then add anchovies, garlic, and chili pepper.
Sauté for about 5 minutes.
Add capers and olives.
Continue sautéing for 5 minutes.
Add tomato puree and half of the chopped parsley.
Let the sauce simmer while you cook the spaghetti according to packet instructions.
Once the noodles are cooked, drain and add directly to the sauce.
Add the remaining chopped parsley and mix.
Turn off heat.
Plate and serve immediately.
Ideas And Tips:
• You can replace tomato puree with 400 grams of canned peeled tomatoes or 500 grams of chopped fresh tomatoes.
images – https://www.youtube.com/watch?v=RKDjetk5Kko