Spaghetti alla Puttanesca
Prepare time: 10 min
Cook: 30 min
Ready in: 30 min
Servings: 2 people
- ½ red onion
- 2 garlic cloves
- Olive oil
- 6 anchovies
- A handful of Olive Taggiasche
- 3 tsp of capers
- 30 grams of fresh parsley
- 1 can peeled tomatoes (good quality)
- 100/120 grams of dried spaghetti a person
*Optional: Grated parmesan cheese for on top
Bring a pot with water to boil. Meanwhile peel and start chopping the onion very finely. Then peel and smash the garlic (we’ll take them out later). Wash the parsley and take a few stems, which we will use to infuse the oil. Then start with a drizzle of olive oil, add the onion, parsley stems, anchovies and smashed garlic. After a few minutes add the capers and olives, leave simmer for a couple of minutes and then add the tomatoes. Fill half of the can from the tomatoes with water and add to the sauce. Then smash the tomatoes with a fork, so we’ll get little chunks. Add a pinch of salt, stir and cover the pan with a lid. Leave simmer preferably for 30 minutes, so all the flavours are well combined and the tomatoes lost their acidity.
Then add sea-salt to the pot with water and cook the spaghetti for 8 minutes. Meanwhile chop the rest of the parsley very finely and put on the side. Taste if the pasta is al dente with a nice bite. Then add the spaghetti into the sauce and add a some pasta water. Let the pasta combine for another 2 minutes with the sauce, while stirring or tossing the pan. Add half of the chopped parsley and combine with the pasta.
Use a tang and spoon to make nice pasta balls on the plate, then finish with a drizzle of olive oil, more parsley and if you like some grated parmesan cheese.