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.