Ingredients:
500 gr. spaghetti,
4 tablespoons virgin olive oil,
2 tablespoons chopped onion,
1 teaspoon chopped garlic,
4 anchovy fillets, chopped,
or the same amount anchovy paste,
1 teaspoon chili flakes,
1 cup diced Roma tomatoes,
1 tbsp. capers,
5 fresh basil leaves,
1 cup pomodoro sauce,
1/2 cup calamata olives, pitted,
4 tbsp. freshly grated Parmesan cheese,
1 tbsp. chopped parsley,
salt and pepper to taste.
|
|
|
Spaghetti Puttanesca is a very tasty pasta with a strange name and a lot of stories about the origin of its name. I won't tell you a story about the name, but instead you can try my recipe.
Recipe: In a large heavy skillet, heat the olive oil and saute the onion and garlic for 2-3 minutes.
Add the diced tomatoes, capers, chopped anchovy fillets, chili flakes and olives and saute for 3 minutes more. Add the pomodoro sauce and chopped basil leaves and bring to a boil. In the meantime boil the spaghetti according to package instructions and toss them in the Puttanesca sauce. Season the pasta to taste and serve. Grate same Parmesan cheese on top of the Spaghetti Puttanesca and sprinkle with chopped fresh parsley.
|
|
