Spaghetti alla puttanesca

author: postbellum Easy and delicious italian dish. Spaghetti alla puttanesca

entice you for the savory sauce that surrounds them: peeled tomatoes, capers,

“Gaeta” olives, and anchovy fillets give these spaghetti a unique taste.

⏲️Prep time: ~18 min

🍳 Cook time: 6-7 min

🍽️Servings: 4

Ingredients

Pot of water

320g italian spaghetti

2 garlic cloves

10g salted capers

25g anchovies in oil

800g peeled tomatoes “sugo”

1 bunch of parsley

100g Gaeta olives

2 chopped chillies

A pinch of salt

Directions

1. Wash capers from salt, then cut them

2. Pit and crush Gaeta olives

3. Wash and chop the bunch of parsley

4. Start cooking the pasta until al dente.

5. Pour the oil, the peeled garlic cloves and the chopped dry chilli peppers

into a large pan

6. Add the anchovy fillets and capers

7. Brown over medium heat for 5 minutes, stirring often, so the anchovies will

melt

8. Now add peeled tomatoes “sugo”; mix it with a spoon and cook for another 10

minutes over medium heat

9. When the sauce is ready, remove the garlic cloves

10. Add crushed olives and chopped parsley

11. Drain spaghetti directly in the pan and sauté it for half a minute

12. The dish is ready