Spaghetti alla Puttanesca
Published in Pasta and Sauce
The whore’s pasta! A traditional old recipe, served without cheese of any kind.
Ingredients:
- 100 ml olive oil
- 6 anchovy fillets, chopped
- 1-2 cloves garlic, crushed
- 2 x 450 g tins chopped tomatoes
- salt, to taste
- black pepper, freshly ground, to taste
- 1/2 tsp dried oregano
- 2 tbl capers
- 15-20 black olives, stoned, chopped
- 500 gr spaghetti, cooked al dente (or other smooth, lisce, pasta – spaghettini or penne)
Preparation:
- Heat all but 15 ml of the oil in a sauté pan. Add the anchovies, and, over low heat, cook until they dissolve into the oil.
- Add the garlic, and cook briefly. Raise the heat and add the tomatoes.
- Bring to the boil, season with a very little salt, pepper, a little sugar and the oregano and simmer, stirring frequently, until the sauce has thickened and the tomatoes have started to separate from the oil.
- Add the capers and olives. Check the seasoning. Toss the sauce with the pasta, adding the last tablespoon of oil.
- Serve immediately.
Serves 4 – 6.
