Publication or use of pictures, recipes, articles, or any other material form my Web site, on or off-line without written permission from the author is prohibited. If you would like to use my articles on your Web site or in your publication, contact me for details. Avoid infringing copyright law and its consequences: read the article 7 Online Copyright Myths by Judith Kallos
Read our
before using
our site
Linking Policy
Advertise with us
Copyright © 2003 - 2011 Anna Maria Volpi - All Rights reserved.
Anna Maria's Open Kitchen Site Map

site map



about us

Some More Hot Topics You'd Like to See adv.
our Italian Cooking




HOME PAGE >> Recipes >>

Conversion Calculator !

Italian Recipes zzx012
Italian recipes cv01
anna maria volpi italian chef x01
Anna Maria Suggests

Extra-Virgin Italian Olive Oil

The Best Selection of Italian Extra-Virgin Olive Oil Choose among the finest. FREE SAMPLE !!

Balsamic Vinegar from Modena

Buy from the source Authentic Aged Traditional  Balsamic Vinegar from Italy

Imported Italian Olives

Sicily, Apulia, Lazio, Liguria, and More...The Best Selection of Succulent Italian Olives Oil

Infused Extra-Virgin Olive Oils

Spice up your dishes with Infused Flavored Italian Extra-Virgin Olive Oils. ALL NATURAL!

Spaghetti with Olives and Tomato
Spaghetti alla Puttanesca
1 - 1/2 cups tomatoes, diced
2 garlic cloves
4 anchovy fillets, chopped
1 tablespoon capers, in salt, lightly washed and drained
2 tablespoons Italian parsley, finely chopped
2 oz (60 g) black olives
salt and red pepper
4 tablespoons extra-virgin olive oil
1 lb (450 g) spaghetti
Add tomatoes, capers, . . . .
puttanesca 01x.jpg
Where is Pasta Puttanesca originated? A famous Italian painter often improvised dinner parties for his friends in his small rustic house on the picturesque Ischia island, outside Naples. Fresh and light local wine was offered together with this dish of spaghetti.
puttanesca 02.jpg
Put olive oil, red pepper, and garlic in a pan and sauté briefly.
Add anchovies to the pan before the garlic starts coloring. Do not burn the garlic.
puttanesca 03.jpg puttanesca 04.jpg
Cook the pasta following the manufacturer's instructions, drain, and pour in a salad bowl. Dress with the sauce and top with the rest of the chopped parsley.
. . . . and cook for about 10 - 15 minutes.
puttanesca 05.jpg puttanesca 06.jpg
Stir quickly with a wooden spoon for few seconds to dissolve the anchovies. Avoid burning the anchovies. 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.
puttanesca 07.jpg
. . . .1 tablespoon parsley, olives . . . .

Main Course >> Spaghetti Puttanesca