Spaghetti alla Puttanesca, a simple and very tasty pasta sauce made with fresh tomatoes or tomato sauce, anchovies, capers, black olives and chilli pepper. Puttanesca originated in Naples, Campania region, very well known all over Italy, it seems to have been conceived only very recently, around 1950.
Then the age-old dilemma: oregano or fresh parsley at the end? Actually both are fine. You choose the one you prefer.
Serves: 2 | Preparation time: 10 mins | Cooking time: 25 mins
- Spaghetti, 180 g
- Peeled tomatoes or Tomato sauce: 250 g
- Pitted black olives: 70 g
- Capers: 25 g
- (optional) Chili pepper: 1
- Anchovy in olive oil: 3 fillets
- Garlic: 2 cloves
- Dried oregano or fresh chopped parsley, to taste
- Extra Virgin Olive Oil (EVOO): 3 tbsp
- Salt: to taste
Peel the garlic. Slice most of the olives. Drain capers and dry them with some kitchen paper.
Brown the garlic in 3 tbsp of Evoo, add the anchovy fillets which will melt. Add chilli pepper, then whole peeled tomatoes or tomato sauce and de-salted capers. Cook for 15 minutes over medium heat. Add oregano or chopped parsley and stir.
Bring a pot of salted water to the boil, then pour the spaghetti and cook for about 8 mins.
Drain spaghetti, season with Puttanesca Sauce and serve.