The original recipe and its secrets putaneska. A classic and favorite recipe that is ready in a few minutes.
Execution time: 15 minutes
Baking time: 15 minutes
Servings: 4
Components
- 500 gr. spaghetti
- 50 ml of olive oil
- 4 sec. garlic, sliced
- 6 anchovy fillets, finely chopped
- 50 gr. drained capers, finely chopped
- 50 gr. olives, finely chopped
- 1 × 400 gr. canned tomatoes, finely chopped
- 200 gr. large ripe tomatoes, grated without the skin
- 1/2 bunch parsley, finely chopped
- Salt
- Pepper
- 1 pinch of hot pepper flakes
- 50 gr. parmesan, grated (optional)
Execution method
- In a saucepan with boiling water add the salt, spaghetti and bring to a boil. When they are ready, strain them.
- Put a non-stick pan on medium heat and add the olive oil, anchovies, garlic and pepper flakes, and cook on low heat for 5 minutes until the garlic is soft. Add the olives, the capers, mix with a wooden spoon and wait until it boils.
- Add the tomatoes to the pan and increase the heat. Strain the spaghetti holding 1 cup of water. Put the spaghetti in the pan with the sauce.
- Add a little of the water that boiled the spaghetti and stir for 2 minutes until the water is absorbed and the sauce sets.
- Add the parsley, parmesan, pepper and a little salt.
- Serve with extra cheese and enjoy.
Classic pasta puttanesca recipe. An amazingly delicious, aromatic, rich tasting dish with anchovies, capers, olives in a spicy tomato sauce!
Preparation time: 15 minutes
Cook time: 15 minutes
servings: 4
Ingredients
- 500 g spaghetti
- 50 ml olive oil
- 4 garlic cloves, minced
- 6 anchovy fillets, finely chopped
- 50 gd capers, drained and chopped
- 50 g pitted black olives, chopped
- 1 × 400 g canned tomatoes, diced
- 200 g large ripe tomatoes, peeled and grated
- 1/2 bunch fresh parsley, minced
- Salt
- Pepper
- A pinch of fried pepper flakes
- 50 g parmesan cheese, grated (optional)
Method
- Place spaghetti in a pot, and cover with water. Add a pinch of salt. Bring to a boil over high heat, stirring occasionally to prevent pasta from sticking.
- Meanwhile, in a medium skillet, combine oil, garlic, anchovies, and red pepper flakes. Cook over medium heat until garlic is very lightly golden, about 5 minutes. Add capers and olives and stir to combine.
- Add tomatoes, stir to combine, and bring to a simmer.
- Drain pasta through a colander, reserving 1 cup of the cooking water. Add drained pasta to sauce.
- Cook, stirring and shaking the pan and adding more pasta water as necessary to keep the sauce loose.
- Stir in parsley and cheese and season with salt and pepper. Serve immediately with more grated cheese at the table.