Cooks in: 20mins
Levels: Easy
List of Ingredients
- 1 LB. of plum tomatoes, peeled and chopped
- 13 OZ. of spaghetti
- 4 OZ. of black Gaeta olives, pitted
- 4 OZ. of salt-packed anchovies
- 2 OZ. of salt-packed capers, rinsed
- 1 garlic clove
- 1 red chili pepper, chopped
- 2 TSP. of tomato paste
- 1/2 CUP of extra-virgin olive oil
- salt
Method
1
To prepare spaghetti alla puttanesca, clean and rinse the anchovies. Heat oil in a large pot over medium heat. Add the garlic clove and chopped chili pepper. When the garlic turns golden, remove it and add the anchovies, mashing them with a fork. Add the peeled and chopped tomatoes, olives, rinsed capers, and tomato paste. Stir well, season with salt to taste, and cook for 10 minutes; the finished sauce should be fairly dark.
2
Meanwhile, cook the spaghetti in a large pot of boiling salted water until al dente. Drain and toss in the sauce. Add chopped parsley if you like. Serve.
3
Tip: this flavorful first course is pairs perfectly with a glass of Ischia Bianco, a dry white wine with delicate aromas and flavors.