Puttanesca pasta is a typical dish of Neapolitan cuisine, also widespread in Lazio where it is enriched with anchovy fillets. It’s a quick and easy preparation, according to tradition spaghetti are used but if you prefer short pasta you can use for example penne.
Ingredients.
- Spaghetti
- 400 gr peeled tomatoes ( I used the ones I prepared from our garden)
- Black olives ( if you can find “Gaeta olives” top for this sauce
- A handful of capers
- 1 clove of garlic 2 fresh chilly pepper ( or dry chilly flakes)
- 3 anchovy fillets
- E V O
- Some fresh parsley
- Salt at taste
Poor the oil, garlic and chilly into a pan ad the anchovies, let them melt with the help of a wooden spoon , add the peeled tomatoes and capers cook the sauce over medium heat. Meanwhile cook your spaghetti Al dente in salted boiling water. just before the sauce is ready add the olives. Drain the spaghetti into the sauce and cook for the last 1 or 2 minutes into your sauce adding a couple of tablespoons of the pasta water. Your pasta is ready to be served you can add some freshly chopped fresh parsley at taste
Done !
Buon appetito.
Zia Tata’s kitchen 