Spaghetti Puttanesca
Originating from the streets of Naples, this dish is a tantalizing combination of briny, piquant, and aromatic elements. The classic puttanesca sauce, adorned with olives, capers, and tomatoes, transforms a simple plate of spaghetti into a symphony of Mediterranean flavors.
Ingredients
- 2 tablespoons oil
- 6 drained Anchovy fillets into pieces
- 1 tablespoon ketchup
- 20 black olives into slices
- 1 tablespoon vinegar
- 1 clove crushed garlic
- 10 leaves fresh basil
- 100 grams. Parmesan
- Freshly ground black pepper
Instructions
- Boil the spaghetti in salted water with 2 tablespoons oil and drain.
- Heat oil in a saucepan of boiled pasta and pour the anchovies, tomato paste tomato, olives, vinegar, garlic, basil and stir up the fire 1'-2 '.
- If you use white spaghetti, add to sauce 1 teaspoon chili peppers thrymatismenes giving spicy.
- Pour in pasta sauce and stir gently to join.
- Serve on the hot plates and sprinkle with the Parmesan.
- Rub plenty of black pepper grinder with pepper over each serving.
Video
Notes
For an extra kick, add a pinch of red pepper flakes to the sauce. Since the ingredients are robust, choose a good-quality extra virgin olive oil to enhance the overall taste. Don't be shy to experiment with the ratio of olives and capers based on your preference for a more briny or savory profile. This quick and savory dish is perfect for busy nights when you crave a burst of Italian inspiration.