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Spaghetti alla Puttanesca

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Spaghetti alla Puttanesca

Adapted from the Wikibooks Cookbook: Spaghetti alla Puttanesca

SKSouCrunch Kitchen·
Everything in this version is new:
  • +10 ingredients
  • +7 steps

Ingredients

added removed changed
  • Added: 400 g spaghetti
  • Added: 3 tbsp extra-virgin olive oil
  • Added: 8 anchovy fillets, mashed to a paste
  • Added: 4 cloves garlic, finely chopped
  • Added: 130 g black olives, pitted and chopped
  • Added: 1½ tbsp salted capers, rinsed well and roughly chopped
  • Added: 1 small dried chile, chopped(optional)
  • Added: 600 g ripe plum tomatoes, peeled and puréed
  • Added: 2 tbsp chopped parsley
  • Added: Salt, to taste

Method

added removed changed

  1. Added step 1:

    Bring a large pot of well-salted water to a boil for the pasta.

    10 min

  2. Added step 2:

    Peel and purée the tomatoes (or use the same weight of passata), chop the garlic, olives and capers, and mash the anchovies.

    10 min

  3. Added step 3:

    Put the olive oil, garlic and anchovy paste in a wide pan over medium heat. Stir until the anchovies melt; don't let the garlic brown.

    3 min

  4. Added step 4:

    Add the olives, capers, puréed tomatoes and chile with 2–3 pinches of salt. Bring to a bubble over high heat, then lower the heat and simmer for 15–20 minutes until thick.

    18 min

  5. Added step 5:

    Meanwhile, cook the spaghetti in the boiling water until al dente, then drain.

    10 min

  6. Added step 6:

    Put the pasta in a large warm bowl, coat it with the sauce and scatter over the parsley.

    2 min

  7. Added step 7:

    Toss and serve hot. Italians don't add grated cheese to this one.

    1 min