Spaghetti alla Puttanesca

Serving: 2 people
-120 gr. spaghetti
-200 gr. peeled tomatoes
-4 anchovies in oil
-15 salted capers
- parsley to taste
-50 gr. Gaeta olives (or black olives)
-1 clove of garlic
- dry chilli to taste
-4 tablespoons of extra virgin olive oil
- a pinch of salt
1. Rinse the capers well and chop them coarsely. Remove the stone from the olives and mash them with your fingers. Wash, dry and chop the parsley.
2. Meanwhile, in a saucepan, boil the water you will need to cook the pasta.
3. Take a pan, pour the oil into it and add the whole garlic clove, anchovies, chilli and capers. Cook everything for 5 minutes, often stirring to melt the anchovies and bind each flavour.
4. Add the peeled tomatoes, break them with a spoon and cook for 10 minutes over high heat. Then remove the garlic and add the olives and chopped parsley.
5. Boil the spaghetti al dente (i.e. subtracting 3 minutes from the cooking time indicated), drain and transfer them to the pan, toss them with the sauce to finish cooking. Serve immediately!
6. If the result is something good, you are less of a dummy than yesterday: be proud of yourself!
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