Spaghetti alla puttanesca
Time
Total preparation time: 35 min.
Spaghetti with anchovies-olive-caper-sauce
ingredients
- Spaghetti (150 g - 250 g per person, depending on your appetite)
- 1 can of tomatoes
- 1 handful of black olives without stone (not strongly seasoned, best only in oil or brine)
- 1 - 2 tablespoons capers
- 3 - 4 anchovy fillets (best in oil, otherwise it gets too salty)
- 1 - 2 tablespoons tomato paste
- 1 pinch of sugar
- pepper from the grinder
- 1 dried chili
- Herbal mixture (Italian or Provence)
- Fresh parsley, good also fresh basil, if at hand
- Olive oil (does not have to be the most expensive, for cooking it is enough for Aldi)
preparation
- Water capers for 10 - 15 minutes (otherwise the sauce becomes too sour). Finely chop capers and olives. Rinse the anchovy fillet, chop and crush with a fork. Chop garlic.
- Heat olive oil in a pot (I take the wok). Braise garlic, whole chilli and anchovies. Slightly rub tomato paste (not too long, otherwise it will be bitter).
- Add tomatoes and crush with a fork. Add pepper, Italian herbs and a pinch of sugar. No salt, anchovies capers and olives are already salty enough.
- Simmer gently and stir well. Occasionally try to remove the sauce if it gets too hot.
- The longer the sauce is simmering, the better it gets (15 - 20 minutes should be). Should it get too thick or begin to burn, just stir in 2 - 3 tablespoons of pasta water (make every Italian mom like that).
- Meanwhile, put in a large pot of pasta water. Cook the spaghetti according to the packing instructions al dente (bite-proof).
- Just before the end of the cooking time stir in the olives and capers in the tomato sauce.
- Drain the spaghetti (do not scare!) And mix immediately with the sauce. Sprinkle chopped parsley over it. Finished.
variant
Recipe as above, but replace anchovies with a jar of tuna. Drain the tuna, mince with the fork and mix under the sauce.
Nobel variant
Recipe as above. Cut a slice of fresh tuna (expensive, but delicious) into goulash-sized cubes, mix under the sauce and let it steep for 5 - 7 minutes.
En good, they say in Badish.