18
Ingredients
- For 3 to 4 people
- 12 ounces bronze cut spaghetti
- 3 tablespoons extra virgin olive oil
- 2 cloves of garlic
- 1 chili pepper or pepper flakes to taste
- Capers in salt
- 3 to 4 fillets of anchovies in oil
- 1/2 cup (3 ounces or 70 grams) Gaeta or kalamata olives pitted
- 15 ounces of peeled plum tomatoes
- Small bunch of parsley to taste and garnish
- Salt to taste
Instructions
-
Place a large pot filled with water on medium heat. Salt it and bring it to a boil.
-
In a large sauté pan add your garlic, oil, and chili pepper, heat on medium, and sauté.
-
Add anchovies. Rinse capers and give it a tough cut and add.
-
Increase your heat, crush your tomatoes with your hand and add. Chop some parsley in too.
-
Lower the heat and let it cook.
-
Add your spaghetti to the boiling water and with the help of tongs remove them just under al dente.
-
Move them to the puttanesca sauce. Stir and add a little of the starchy water from the spaghetti.
-
Serve immediately garnished with parsley.
