- 400 g Spaghetti
- 100 g Black Olives
- 1 tablespoons Salted Capers
- 400 g ripe and firm Tomatoes
- 2 slices Garlic
- 2 spoon chopped Parsley
- 5 tablespoons Extra Virgin Olive Oil
- to taste Salt
- to taste Chili Pepper
- 8 fillets Salted Anchovies
The spaghetti puttanesca are a very popular first course and requested by tourists who find themselves enjoying the flavors of Italian cuisine; they are prepared with tomato, anchovies, capers, black olives, chili peppers and parsley.
On the origin of the colorful name of these spaghetti, there are various theories and legends that are told, the most of which bring us back to the houses of appointment where, to attract the patrons, these fast and tasty spaghetti were cooked.
The regions where spaghetti puttanesca are typically prepared are Lazio and Campania in Italy.
To prepare spaghetti puttanesca, wash the tomatoes under running water and make a cross incision on the tomatoes and blanch them in boiling water for a minute; then drain them with a perforated ladle, let them cool and peel them taking the skin that will come away easily thanks to the cut done before.
Desalt the anchovies and capers under running water, then dry them well.
Coarsely chop the anchovies, chop the garlic and cut into slices the fresh chilli pepper, deprived of the seeds.
Chop the capers and cut the black olives into rounds.
In a large frying pan heat the oil, add the minced garlic, let it brown for a minute, add the chopped anchovies and the chilli. When the anchovies begin to melt pour also the chopped black olives and the capers. Let cook for a couple of minutes and add the diced tomatoes to the pan, and add half the chopped parsley.
Cook for 10-15 minutes over low heat and boil the pasta in plenty of salted water.
Once cooked, drain it al dente. pour it into the pan together with the sauce, sauté for a few minutes and add the remaining chopped parsley! The spaghetti alla puttanesca are ready to be served!