ciao! cooks
Spaghetti
Puttanesca
A collection of vivacious condiments
results in a very lively dish.
INGREDIENTS
1 lb spaghetti pasta
4 cloves garlic, sliced
5 anchovy fillets, chopped
1/3 cup extra virgin olive oil
1 can whole tomatoes, puréed
1/2 cup pitted kalamata olives
3 Tbsp capers, drained
pinch of red chilli flakes
pinch of oregano
1/4 cup Italian parsley, chopped
1/4 cup basil, chopped
METHOD
1. Bring a large pot of salted water
to a boil. While water heats, heat
up oil and garlic in a large fry pan.
2. When garlic starts to get golden,
add anchovy and stir until it breaks
down or almost dissolves.
3. Carefully pour in the puréed
tomatoes, add capers, olives, chilli
flakes and oregano and let the
sauce gently simmer.
4. Cook spaghetti in the large pot
of salted water until al dente.
5. Drain spaghetti and add to
simmering sauce along with parsley
and basil.
6. Toss for a couple minutes with
heat still simmering and serve with
fresh basil on top.
Yield 4 servings
ciao! / feb/mar / two thousand nineteen
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