Pasta puttanesca
Ingredients
4 persons
- 500 Gram spaghetti
- 50 Gram anchovies in olive oil
- 2 handful flat parsley
- 6 cloves look
- 2 glances Elvea Pelati
- 2 tablespoons capers
- 2 teaspoons chili flakes
- olive oil
- salt
- pepper
Preparation
-
1
Put the salted capers in a bowl of hot water.
-
2
Heat a large pot of salted water to boil the spaghetti.
-
3
Peel the garlic cloves and cut into thin slices. Fry them in a pan with a dash of olive oil over medium-high heat. Add the chili flakes and cook for a few minutes.
-
4
Once the garlic is colored, add the drained capers and anchovies to the pan. Next, add the peeled tomatoes, roughly cutting them in half with scissors. Season with pepper, bring to a boil and cook on a fairly high heat for a good 10 minutes.
-
5
Cook the spaghetti al dente according to the intructions on the package.
-
6
Finely chop the flat parsley.
-
7
Once the pasta is al dente, drain directly into the sauce pan and stir well.
-
8
Top the spaghetti alla puttanesca with a generous drizzle of olive oil and chopped flat leaf parsley. Enjoy!
