Spaghetti alla Puttanesca
This traditional and delicious Italian pasta dish combines the classic Mediterranean ingredients: tomato, olives, capers, garlic and anchovies
Servings 2
Ingredients
- 5 ounces (150 g) uncooked spaghetti
- 14 ounces (400 g) chopped tomatoes
- 4 tbsp kalamata olives sliced
- 2 tablespoons capers
- 1 ounce (30 g) canned anchovies
- 1 clove minced garlic
- 1 ½ tablespoons olive oil
- Parsley
- Salt/Pepper
- Pepper flakes
Instructions
- Prepare all your ingredients (cut, mince etc.)
- Heat the olive oil and sauté the garlic for about ½ a minute. Add the anchovies and sauté until the anchovies have melted together about 3-5 minutes.
- Add the tomatoes and let the sauce simmer/sauté for about 5 minutes more.
- Add the olives and the capers and pepper flakes and cook for another 5-10 minutes. Add salt to taste.
- Once you have boiled the pasta, drain the spaghetti saving 1-2 tablespoons of the water, and put pasta back into the pot.
- Add the sauce; mix well and heat for a few minutes. Sprinkle with some chopped parsley and serve.