Pasta puttanesca – spaghetti alla puttanesca

Spaghetti alla Puttanesca is a quick and easy recipe that can be on the table in 20 minutes. This recipe for pasta puttanesca is very simple and can be prepared with the ingredients we have in our pantry and can be made by anyone. Spaghetti alla puttanesca has a tomato-based sauce with a hint of spiciness, accentuated by the saltiness of the olives and capers. Pasta alla puttanesca is a dish that originated in Naples in southern Italy. My version also includes the addition of anchovies, while the Neapolitan version does not.

Spaghetti alla Puttanesca
  • DifficultyVery easy
  • CostVery cheap
  • Preparation time15 Minutes
  • Cooking time20 Minutes
  • Serving6
  • Cooking methodStove
  • CuisineItalian

Ingredients

1.10 pounds spaghetti
6 tablespoons extra-virgin olive oil
2 tablespoons caper
1/2 cup olive
2 cups tomato
parsley
salt
chili pepper
6 anchovies in oil

Tools

1 Knife
1 Pan
1 Pot
1 Bowl

Steps

Chop the parsley and set aside. Mash the peeled tomatoes with your hands or with a tomato mash and set aside. Add the oil, chili flakes, the anchovies and chopped garlic to a frying pan. Heat and after a couple of minutes add the tomatoes. Season with salt . Cook for 10 minutes, add the olives and capers. In the meantime, cook the spaghetti al dente in plenty of salted water. Drain the spaghetti directly into the sauce and stir. Add the chopped parsley and serve immediately.

Spaghetti alla Puttanesca

Cook’s tips

If you use salted capers, remove them by rinsing them under cold water.

You can also use tomato pulp instead of peeled tomatoes.

Recipes of pasta

Linguini with clams

Creamy shrimps & mushrooms fettuccine

Pumpkin pasta sauce

spaghetti alla puttanesca

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