500 gr. spaghetti;
4 tablespoons extra 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. marinated 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.

Recipe: 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; 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.

Chef George Krumov
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last decade he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.

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