Italy · Italy

Spaghetti alla Puttanesca

Name: Spaghetti alla Puttanesca
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italy
Ingredients: spaghetti 400 g; crushed tomatoes 400 g; anchovy fillets 6 pieces; kalamata olives 80 g; capers 20 g; garlic cloves 10 g; red chili flakes 2 g; olive oil 60 ml; parsley, chopped 15 g; fine salt 6 g

Spaghetti tossed with tomato, anchovy, capers, olives and chili.

30 minutes · 4 servings · Easy

The name points to the street where the dish is said to have been improvised from whatever was to hand, and the pantry still reflects that: tomato, anchovy, caper, olive, chilli. The anchovy does not disappear, it melts into the sauce and gives the short list the savoury depth it otherwise lacks. It is a dish of decided flavours, so it is not the one to set in front of someone expecting something mild.

Ingredients

spaghetti400 g
crushed tomatoes400 g
anchovy fillets6 pieces
kalamata olives80 g
capers20 g
garlic cloves10 g
red chili flakes2 g
olive oil60 ml
parsley, chopped15 g
fine salt6 g

Directions

1
Boil spaghetti in salted water 9 minutes.
2
Soften garlic, anchovy and chili in oil 3 minutes; add tomato, olives and capers; simmer 10 minutes.
3
Toss drained pasta with sauce 1 minute; top with parsley.

Source: WorldBite Editorial · WorldBite Proprietary Editorial Content