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Spaghetti alla Puttanesca
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Spaghetti with olives and tomato

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 gr) black olives
salt and red pepper
4 tablespoons extra-virgin olive oil
1 lb (450 gr) spaghetti

Add tomatoes, capers, . . . .

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.

In a pan put olive oil, red pepper, and garlic and sauté briefly.

Add anchovies to the pan before the garlic starts coloring. Do not burn the garlic.

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.

. . . . and cook for about 10 - 15 minutes.

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.

. . . .1 tablespoon parsley, olives . . . .

Printer friendly recipe