Spaghetti alla puttanesca

Spaghetti alla puttanesca is a classic dish of Italian cuisine, rich in flavor and colors. Here’s how to prepare them:

Ingredients

• 400 g spaghetti
• 4 anchovy fillets in oil
• 2 cloves of garlic
• 300 g peeled tomatoes
• 100 g black olives (preferably Taggiasche)
• 2 tablespoons capers in salt
• 1 chili pepper (optional)
• Chopped parsley (for garnish)
• Extra virgin olive oil
• Salt

Preparation

1. Start by bringing water to a boil for the pasta in a large pot. Salt the water when it starts to boil and cook the spaghetti according to the cooking time indicated on the package.
2. Meanwhile, in a large pan, sauté the chopped anchovy fillets and the peeled and crushed garlic cloves in a little extra virgin olive oil. If you like it spicy, you can also add a chopped chili pepper.
3. When the anchovies have dissolved, add the peeled tomatoes previously crushed, the pitted olives cut into rounds, and the desalted and rinsed capers. Let cook for about 15 minutes over medium heat, until the sauce has slightly reduced.
4. While the pasta cooks, make sure the sauce is flavoring well. Adjust the salt if necessary and stir occasionally.
5. Drain the spaghetti al dente and transfer them to the pan with the sauce. Toss them for a minute to flavor them well.
6. Serve the spaghetti alla puttanesca immediately while hot, garnished with fresh chopped parsley.

Trivia

Puttanesca takes its name from prostitutes, as it is said that this dish was cooked by women of the night for its simplicity and speed of preparation, as well as for its strong and decisive flavor that reflects the lively essence of the Neapolitan culture from which it originates.