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Spaghetti puttanesca
Chapter V ·
Pasta & risotto · Nº 141
Spaghetti puttanesca
12 ingredients
5 steps
Ingredients
Method
Ingredients
For
400 g
spaghetti
3 tablespoons
olive oil
, extra virgin
2 cloves
garlic
, peeled and chopped (mix with 1 tablespoon of water)
500 g
tomato
, 500 to 600 g; peeled and seeded, chopped and drained of juice (canned tomatoes)
⅓ cup
black olives
, sliced
¼ cup
green olives
, sliced
2 tablespoons
capers
, rinsed to remove the salt
1 teaspoon
crushed red pepper
, dried and ground, or fresh dedo de moça, chopped
1 teaspoon
oregano
6
anchovies
, fillets, chopped
3 tablespoons
parsley
, chopped
salt
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Method
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1
Bring at least three liters of water to a boil in a pot. When it boils, add the spaghetti and a full tablespoon of salt. Stir to separate the pasta.
2
In a skillet over medium heat, add the olive oil, garlic, oregano, pepper and anchovy. Sauté, stirring constantly, until the garlic releases its fragrance (about 3 minutes). Add the tomatoes and sauté for six more minutes.
3
Drain the pasta, al dente, and return it to the pot. Add some of the tomato juice that was set aside (3 to 4 tablespoons).
4
Add the capers, the olives and the parsley to the skillet. Mix and pour over the pasta.
5
Serve.
From the same chapter
Pasta & risotto · Nº 134
Ricotta cannelloni with olives, tomato and basil
Pasta & risotto · Nº 135
Caprese spaghetti
Pasta & risotto · Nº 136
Farfalle with anchovies and capers
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