Spaghetti alla Puttanesca
How do you make spaghetti alla puttanesca?
Sauté garlic and chili in oil; remove them and add olives and capers. Add chopped tomatoes and cook the sauce for a few minutes. Boil the pasta until al dente and finish cooking it in the sauce, adding a little pasta cooking water to bring the flavors together before serving.
An easy and quick recipe. The secret is to use high-quality ingredients. Traditionally spaghetti is used, but linguine can also be used. The sauce is incredibly delicious and is ready in no more than 10 minutes. I invite you to try it as soon as possible for an exquisite lunch everyone will love.
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Servings: Serves 4
Ingredients
- The sauce is incredibly delicious and is ready in no more than 10 minutes.
- I invite you to try it as soon as possible for an exquisite lunch everyone will love.
- 320 g spaghetti
- 750 g peeled tomatoes (2 cans)
- 100 g pitted black olives
- A small handful of capers in oil or salted capers (about 25 g)
- 2-3 garlic cloves
- 4 dried hot chilies or 1 medium fresh chili
- 4-5 tablespoons extra virgin olive oil
Instructions
Pour the oil into a wok-style pan or a high-sided pot. Add the gently crushed garlic cloves and the hot chili. Turn the heat to medium and sauté for about 1-2 minutes so the oil absorbs the aromas. Remove them.
Cut the olives in half and gently crush them with a knife. If the capers are preserved in salt, rinse and dry them.
Add the olives and capers to the pan and sauté for 1-2 minutes.
Cut the tomatoes into small cubes.
Add them to the pan, sprinkle with a little dried parsley and salt to taste. Stir well. Cook over medium-high heat for 5-6 minutes, covered.
Put 4 liters of water in a large pot and salt it. Set over high heat and, when boiling, add the spaghetti. The cooking time should be about 3-4 minutes less than indicated on the package; in other words, it should be al dente. For example, mine says 12 minutes, so I cook them for 9 minutes.
When the spaghetti is al dente, remove it and place it directly in the sauce. Pour in a ladleful of the cooking water, stir, and if you want it saucier, add another ladleful.
Stir very well.
Cover and let the spaghetti finish cooking for the remaining minutes together with the sauce. In my case, 3 minutes. When the sauce is nice and creamy, the spaghetti is ready. Serve very hot.
Enjoy your meal!
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- The sauce is incredibly delicious and is ready in no more than 10 minutes.
- I invite you to try it as soon as possible for an exquisite lunch everyone will love.
- 320 g spaghetti
- 750 g peeled tomatoes (2 cans)
- 100 g pitted black olives
- A small handful of capers in oil or salted capers (about 25 g)
- 2-3 garlic cloves
- 4 dried hot chilies or 1 medium fresh chili
- 4-5 tablespoons extra virgin olive oil