Spaghetti alla puttanesca
Tomatoes, olives, capers and anchovies, as prepared in Lazio: a bold sauce made entirely from pantry staples.
A recipe from the ITALAZA kitchen
Preparation 10 min · Cooking 20 min (not counting bringing the water to the boil)
A little longer than planned: 30 min.
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In the kitchen 7 steps
- Rinse the capers (20 g), pit the olives (60 g) if needed and halve them; chop the parsley (1 bunch).
- Gently heat 4 tbsp of olive oil with the crushed garlic (2 cloves), crumbled chilli (1 piece) and anchovies (25 g); let the anchovies melt for 2 minutes.
- Add 400 g of cherry tomatoes, the olives, capers and oregano (2 pinches), then simmer uncovered for 15 minutes, crushing the tomatoes as they cook.
- Meanwhile, bring a large pan of lightly salted water to the boil.
- Cook 400 g of spaghetti for 1 minute less than the time stated on the packet.
- Remove the garlic, drain the spaghetti and finish cooking them in the sauce for 1 minute, adding a little cooking water if needed.
- Scatter with parsley and serve immediately.
Tip: Barely salt the pasta water: anchovies, capers and olives already provide almost all the salt this dish needs.
Probably contains: gluten, fish · check the labels
Product labels: Spaghetti Ristorante N°8 Divella – Trafilata al Bronzo, Cherry Tomatoes La Fiammante – The Small Tomato, Piccardo & Savoré Taggiasca Olives – Marinated in Oil, Iposea Italian Capers – Lacrimella, Citres Anchovy Fillets in Oil, A Paesana Extra Virgin Olive Oil – Italy (1 liter)