Italian Spaghetti alla puttanesca traditional recipe
Italian Spaghetti alla puttanesca (traditional recipe)
A classic of our tradition, which has its origins in the Campania region. Capers, olives, anchovies, garlic and tomato: what could be more Mediterranean?
3 cloves of garlic, minced
100ml extra virgin olive oil
375g of peeled tomatoes
4 anchovy fillets
2 tablespoons of tomato puree
3 tablespoons capers
20 olives, pitted and chopped
1 pinch of red pepper
500g of spaghetti
Preparation time: 25min> Cooking time: 15minutes> Ready in: 40 minutes
Boil the spaghetti in salted water.
Meanwhile, fry the garlic in oil and add the tomatoes, cut into small pieces. Cook for 5 minutes.
Add the chopped anchovies, passata, capers, olives and chilli. Cook for 10 minutes, stirring occasionally.
Combine the sauce spaghetti cooked al dente and blow them up for 1-2 minutes before serving.
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