Spaghetti alla Puttanesca
Spaghetti alla Puttanesca
Ingredients
For the Spaghetti alla Puttanesca
- 280 g spaghettoni
- 2 garlic, cloves, crushed
- 5 anchovy fillets
- 1 chili pepper
- 1 teaspoon capers
- 100 g Taggiasca olives, (or Gaeta olives)
- 400 g peeled tomatoes
- 3 tablespoons extra virgin olive oil
- as needed parsley, chopped
- as needed pasta cooking water
- as needed salt
Instructions
- 1
In a large pan, pour the extra virgin olive oil. Add the crushed garlic cloves and anchovy fillets.
⏱️ 1 min
- 2
Place the pan over low heat and let the anchovies completely dissolve, stirring occasionally. The anchovies should break down and blend with the oil.
⏱️ 3 min
- 3
Once the anchovies have dissolved, add the chili pepper, capers, and Taggiasca olives (or Gaeta olives).
⏱️ 1 min
- 4
Let everything flavor for a few minutes over medium-low heat, so that the flavors blend well.
⏱️ 3 min
- 5
Add the peeled tomatoes to the pan with the sautéed ingredients.
⏱️ 1 min
- 6
Stir the sauce and let it cook over low heat for 15-20 minutes, allowing the flavors to develop.
⏱️ 20 min
- 7
While the sauce is cooking, bring a generous amount of lightly salted water to a boil in a separate pot. Cook the spaghettoni until al dente.
⏱️ 10 min•🌡️ 100
- 8
Drain the al dente spaghettoni and transfer them directly to the pan with the sauce.
⏱️ 1 min
- 9
Finish cooking the pasta by adding a couple of ladles of pasta cooking water and cooking over high heat. Stir vigorously with tongs to ensure the pasta absorbs the sauce and cooking water, creating a creamy sauce (risottatura method).
⏱️ 3 min
- 10
Before serving, remove the garlic cloves and chili pepper from the pan.
⏱️ 1 min
- 11
Add a generous amount of fresh chopped parsley to the pasta in the pan and mix well.
⏱️ 1 min
- 12
Serve the spaghetti alla puttanesca immediately, garnishing with more fresh chopped parsley, if desired.
⏱️ 1 min
Kitchen Tools
Spaghetti alla Puttanesca
For the Spaghetti alla Puttanesca
- 280 g spaghettoni
- 2 garlic, cloves, crushed
- 5 anchovy fillets
- 1 chili pepper
- 1 teaspoon capers
- 100 g Taggiasca olives, (or Gaeta olives)
- 400 g peeled tomatoes
- 3 tablespoons extra virgin olive oil
- as needed parsley, chopped
- as needed pasta cooking water
- as needed salt
Instructions
- 1
In a large pan, pour the extra virgin olive oil. Add the crushed garlic cloves and anchovy fillets.
⏱️ 1 min - 2
Place the pan over low heat and let the anchovies completely dissolve, stirring occasionally. The anchovies should break down and blend with the oil.
⏱️ 3 min - 3
Once the anchovies have dissolved, add the chili pepper, capers, and Taggiasca olives (or Gaeta olives).
⏱️ 1 min - 4
Let everything flavor for a few minutes over medium-low heat, so that the flavors blend well.
⏱️ 3 min - 5
Add the peeled tomatoes to the pan with the sautéed ingredients.
⏱️ 1 min - 6
Stir the sauce and let it cook over low heat for 15-20 minutes, allowing the flavors to develop.
⏱️ 20 min - 7
While the sauce is cooking, bring a generous amount of lightly salted water to a boil in a separate pot. Cook the spaghettoni until al dente.
⏱️ 10 min•🌡️ 100 - 8
Drain the al dente spaghettoni and transfer them directly to the pan with the sauce.
⏱️ 1 min - 9
Finish cooking the pasta by adding a couple of ladles of pasta cooking water and cooking over high heat. Stir vigorously with tongs to ensure the pasta absorbs the sauce and cooking water, creating a creamy sauce (risottatura method).
⏱️ 3 min - 10
Before serving, remove the garlic cloves and chili pepper from the pan.
⏱️ 1 min - 11
Add a generous amount of fresh chopped parsley to the pasta in the pan and mix well.
⏱️ 1 min - 12
Serve the spaghetti alla puttanesca immediately, garnishing with more fresh chopped parsley, if desired.
⏱️ 1 min