Preparation
20 minutes
Cooking
20 minutes
Servings
4
Total Time
40 minutes
Preparation
20 minutes
Cooking
20 minutes
Servings
4
Total Time
40 minutes
This Spaghetti alla Puttanesca recipe is a delicious and flavorful Italian dish made with organic durum wheat pasta, tomato purée, capers, olives, and anchovies. The ingredients blend perfectly to create a rich and savory sauce that coats the pasta beautifully. Simple, quick, and full of Mediterranean taste!
Ingredients
- 1 bottle of organic tomato purée (Alce Nero)
- 320g of organic durum wheat spaghetti Cappelli (Alce Nero)
- 40g of organic extra virgin olive oil (Alce Nero)
- 30g of salt-cured capers
- 1 garlic clove
- 60g of black olives in oil
- Partially dehydrated parsley
- 6 anchovies in oil
Instructions
- In a saucepan, pour the tomato purée, add 600g of water, and bring to a boil.
- In another wide and shallow pan, heat 20g of extra virgin olive oil with the crushed garlic. Add the spaghetti and sauté for 1 minute. Then, pour in half of the tomato purée. Remove the garlic.
- Rinse the capers to remove the salt.
- Add the anchovies, capers, and olives. Add the desalted capers and the drained olives.
- Cook the spaghetti according to the package instructions. Halfway through cooking, pour in the remaining hot tomato purée.
- At the end of cooking, add 5g of parsley, mix well, cover, and let the pasta rest for 3 minutes.
- Serve the spaghetti with the reduced sauce and a drizzle of raw olive oil.
