RCI-ND.001.0046.001
Spaghetti alla Puttanesca
(Italian: "whore's spaghetti") is a spicy, tangy and somewhat salty Italian pasta dish. Italians ref
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- olive oil3 tablespoons
- (170 grams) onions6 ouncesfinely chopped
- garlic2 clovesminced
- anchovy fillets chopped or 2 teaspoons anchovy paste4 unit
- capers2 teaspoonsthoroughly rinsed
- fresh or dried chili peppers1 to 3 unitdeseeded and finely chopped (See information above on choosing hot peppers.)
- pitted black or kalamata olives8 largequartered
- (400 grams) plum tomatoes14 ouncesdiced
- salt (1 tablespoon for boiling water1 unit1 teaspoon for sauce)
- freshly ground black pepper1/4 teaspoon
- finely chopped parsley1 tablespoon
- (200 grams) dry spaghetti or linguine7 ounces
Method
1
Fill a large pot with two quarts of water and add two tablespoons of salt.
2
Set heat on high to boil water.
3
Heat two tablespoons of oil in a large skillet over medium heat.
4
Add onions to skillet and cook for six minutes, stirring occasionally. Be careful not to burn the onions.
5
Add garlic and anchovies to skillet.
6
Cook for one minute maximum, stirring to break up the anchovies.
7
Add capers, chili peppers, olives, tomatoes, pepper and 1/2 teaspoon of salt to skillet.
8
Bring to a boil then reduce heat to medium-low and simmer, uncovered, for 10 minutes, stirring occasionally.
9
Boil the pasta until al dente while the sauce is simmering. This should take about 12 minutes.
10
Drain the cooked pasta in a colander and put the sauce in the bottom of the pot.
11
Top with the cooked pasta, parsley and one tablespoon of olive oil.
12
Toss until pasta is thoroughly coated with sugo.