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

  1. 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.
  2. 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).
  3. 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.
  4. Simmer gently and stir well. Occasionally try to remove the sauce if it gets too hot.
  5. 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).
  6. Meanwhile, put in a large pot of pasta water. Cook the spaghetti according to the packing instructions al dente (bite-proof).
  7. Just before the end of the cooking time stir in the olives and capers in the tomato sauce.
  8. 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.

How to make... Pasta Puttanesca! | March 2024