Spaghetti alla Puttanesca with Anchovies
Pasta and Pizza • Italian
Description
Spaghetti alla Puttanesca with anchovies
Ingredients
- Spaghetti ½ kg
- Onion 2 heads
- Olives stuffed with lemon 5 oz
- Salted anchovies in oil 0 oz
- Baking Tomatoes 15 oz
- Garlic 4 cloves
- Capers 1 tablespoon
- Olive Oil 0 fl oz
- Parsley 0 oz
- Chili Flakes 1 tablespoon
- Dried Rosemary 1 tablespoon
- Parmesan Cheese to taste
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Bring 5 liters of salted water to a boil. Add the spaghetti.
Step 2
Heat a deep skillet with olive oil, sauté finely chopped anchovies, onion, capers, and garlic for two to three minutes over medium heat, being careful not to burn any of these ingredients.
Step 3
Add flakes of hot pepper (or chopped fresh chili) and oregano to the pan with the anchovies. Stir, simmer for another minute, then add finely chopped tomatoes and coarsely chopped olives. Pour in enough water to create a thick sauce and simmer over medium heat, stirring, for three to five minutes. Season with pepper. The preparation of the sauce should take about the same time as cooking the pasta (twelve to fourteen minutes).
Step 4
Toss the cooked spaghetti with the sauce and chopped parsley, then sprinkle with grated Parmesan cheese.
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