Pasta with Tomatoes, Olives, Anchovies and Capers
Spaghetti with tomatoes, olives, anchovies and capers. This is what we can call a quick tomato sauce for pasta, to do when you have little time and especially if your fridge is empty.
INGREDIENTS
- 14 oz spaghetti
- 17 oz tomato pulp
- 2 cloves of garlic
- 6 tablespoons of extra virgin olive oil
- spicy hot chili pepper
- 2 teaspoons of capers
- 6 small fillets of anchovies in oil
- salt to taste
Spaghetti with tomatoes, olives, anchovies and capers, that is the “Puttanesca” sauce, is a first course from the traditional Puglia cuisine.
This is what we can call a quick tomato sauce for pasta, to do when you have little time and especially if your fridge is empty. You really need a few ingredients to make this easy Italian tomato sauce recipe, a fast and tasty dish, where what makes the difference is the authenticity of the products you use.
How to Make the Puttanesca Pasta Recipe
Instructions
- Bring salted water to a boil. D not exaggerate with salt since the ingredients you will add are quite salty.
- Fry garlic and chili in a frying pan with oil.
- As the garlic is slightly golden, add the anchovy fillets first, then the tomato pulp. Crush the tomatoes with a fork so that they release the juice and let them cook over a slow heat for about 15 minutes until they begin to dry.
- When the water is boiling, cook the spaghetti.
- Meanwhile, remember to remove the garlic cloves, if you only like the smell, add capers and black olives.
- Cook a few minutes more.
- Drain the spaghetti "al dente", and add them into the sauce. Leave on the fire one more minute to make them mix well with the sauce.
Serve with a glass of red wine.
Images: Puttanesca Sauce, by Popo Le Chien, CC BY-SA 4.0 | Making Spaghetti Sauce by Rob Bertholf, CC BY 2.0 | Spaghetti by Adam Wayles, CC BY-ND 2.0
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