Pasta alla Puttanesca

Pasta alla Puttanesca is a traditional dish of Italian cuisine, famous for its strong and decisive flavor. Here’s how to prepare it:

Ingredients

• 400 g spaghetti or long pasta
• 5 anchovy fillets in oil
• 2 cloves of garlic
• 400 g peeled tomatoes
• 150 g pitted black olives
• 2 tablespoons salt-packed capers, rinsed
• 1 fresh or dried chili pepper (optional)
• Chopped parsley to taste
• Extra virgin olive oil
• Salt to taste

Preparation

1. Start by cooking the pasta in plenty of salted water according to the package instructions.

2. Meanwhile, in a large pan, heat the extra virgin olive oil and sauté the finely chopped garlic cloves and the anchovy fillets.

3. When the anchovies have dissolved, add the peeled tomatoes previously crushed, the capers, the olives, and the finely chopped chili pepper (if used).

4. Cook over medium heat for about 15 minutes until the sauce has reduced and thickened.

5. Drain the pasta al dente and transfer it to the pan with the sauce, mixing everything well over high heat for a few minutes.

6. Finish the dish with a sprinkle of chopped parsley.

Serve the pasta alla puttanesca hot to fully appreciate the explosion of Mediterranean flavors. Buon appetito!