Spaghetti alla puttanesca
320 g of spaghetti; 400 g peeled tomatoes; 100 g of Gaeta black olives; a handful of salted capers; 3 anchovy fillets; 1 garlic clove; 2 fresh hot peperoncini; extra virgin olive oil; salt
Pour the oil, garlic and roughly chopped chilli pepper into a frying pan. Lightly sauté and add the anchovies, letting them melt with the help of a large fork or a wooden spoon. Now add the chopped peeled tomatoes and the desalted and rinsed capers. Meanwhile, boil the water, salt it and cook the spaghetti al dente.
Remove the garlic clove and cook for 10 minutes until the sauce has reduced. A few minutes before the sauce is ready, add the whole olives and stir. Adjust the salt. Drain the pasta, pour it into the pan and mix well with the sauce.
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320 g of spaghetti; 400 g peeled tomatoes; 100 g of Gaeta black olives; a handful of salted capers; 3 anchovy fillets; 1 garlic clove; 2 fresh hot peperoncini; extra virgin olive oil; salt
Pour the oil, garlic and roughly chopped chilli pepper into a frying pan. Lightly sauté and add the anchovies, letting them melt with the help of a large fork or a wooden spoon. Now add the chopped peeled tomatoes and the desalted and rinsed capers. Meanwhile, boil the water, salt it and cook the spaghetti al dente.
Remove the garlic clove and cook for 10 minutes until the sauce has reduced. A few minutes before the sauce is ready, add the whole olives and stir. Adjust the salt. Drain the pasta, pour it into the pan and mix well with the sauce.
https://www.cucchiaio.it/ricetta/pasta-alla-puttanesca.amp.html