Spaghetti alla Puttanesca

by alessandrasfoodislove
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

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.

Notes

You may also like

Are you sure want to unlock this post?
Unlock left : 0
Are you sure want to cancel subscription?
-
00:00
00:00
Update Required Flash plugin
-
00:00
00:00