Spaghetti alla Puttanesca (Italian - Main Course) Recipe
Spaghetti served with a tangy, somewhat salty sauce made from tomatoes, olives, capers, anchovies, garlic, and chili.
Ingredients:
Spaghetti - 14oz (400g)
Tomatoes - 14oz (400g)
Olives - 3.5oz (100g)
Capers - 2 tbsp
Anchovies - 4 fillets
Garlic - 4 cloves
Chili - 1
Olive oil - 3 tbsp
Instructions
Begin by cooking the spaghetti according to the instructions on the packet until al dente. Reserve some of the cooking water.
While the spaghetti is cooking, prepare the sauce. Start by dicing the tomatoes and finely chopping the garlic and chili.
Heat the olive oil in a large frying pan over a medium heat. Add the garlic and chili and cook for 1-2 minutes until fragrant.
Add the diced tomatoes, olives, capers, and anchovies to the frying pan. Cook for 5-10 minutes, stirring occasionally, until the tomatoes have broken down and the sauce has thickened slightly.
Once the spaghetti is cooked, drain it but reserve a cup of the cooking water. Add the spaghetti to the frying pan with the sauce and toss to coat the spaghetti in the sauce. Add a little of the reserved cooking water if necessary to loosen the sauce.
Serve the spaghetti alla puttanesca hot, garnished with some chopped parsley, if desired.
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