Recipe
Italian Spaghetti with Olives and Tomato - Spaghetti alla Puttanesca
Posted by : unknown
Preparation time : 20 Min
Cooking time : 10 Min
Level of difficulty : Low
Ingredients
4 servings
- 1 - 1/2 cups tomatoes, diced
- 2 garlic cloves
- 4 anchovy fillets, chopped
- 1 tablespoon capers, in salt, lightly washed and drained
- 2 tablespoons parsley, finely chopped
- 2 oz (60 gr) black olives
- salt
- 4 tablespoons extra-virgin olive oil
- 1 lb (450 gr) spaghetti
Preparation
- In a pan put olive oil and garlic and saute briefly. Add anchovies to the pan before the garlic starts coloring. Do not burn the garlic.
- Stir quickly with a wooden spoon for few seconds to dissolve the anchovies. Avoid burning the anchovies.
(fyi, burnt anchovies have a very strong fishy taste). Eventually remove the pan from the stove if you feel the temperature of the oil is too high.
- Add tomatoes, capers, 1 tablespoon parsley, olives and cook for about 10 - 15 minutes
- Cook pasta following manufacturer's instructions, drain, and pour in a salad bowl. Dress with the sauce and top with the rest of the chopped parsley
