Spaghetti alla Puttanesca
Spaghetti alla puttanesca, literally "spaghetti of the whore", is a tangy, somewhat salty Italian pasta dish invented in the mid-20th century. The ingredients are typical of Southern Italian cuisine: tomatoes, olive oil, olives, capers and garlic. You'll be surprise to see how easy to execute this tasty recipe is!
|Prep time: 5 minutes|
|Cooking time: About 17 minutes|
|Servings or yield: For 2 people|
|Difficulty level: Easy|
|250 g fresh or dried egg spaghetti|
|14 oz. whole canned or jarred tomatoes|
|1/2 cup black pitted Sicilian olives|
|1/4 cup cooking pasta water|
|2 clove garlic, chopped|
|30 ml (2 tablespoon) olive oil|
|1 tbsp. small capers, rinsed|
|3 tbsp fresh parsley, chopped|
|1 whole dried chilli pepper|
|Salt and pepper to your liking|
Bring a large pot of salted water to boil.
Mince garlic. In a big wok style pan, heat olive oil with capers, garlic and anchovies over medium heat 1 to 2 minutes. While cooking, break the anchovies with a wooden spoon or spatula. Add olives, chili pepper, tomatoes and cook about 10 minutes to thicken stirring every now and again.
When water is boiling, add paste and cook for about 4 minutes or until al dente.
When paste is ready, drain and add to pan with ¼ cup of pasta cooking water. S
erve right away with grated Parmesan cheese and enjoy!