A recipe for spaghetti alla puttanesca. This is a classic and well-known version of quickly prepared pasta originating from southern Italy. It contains ingredients characteristic of this region – olive oil, tomatoes, capers, and black olives. They are incredibly nutritious, so it’s worth enriching your diet with them.
Ingredients
- Whole wheat spaghetti: 50 g
- Anchovies: 24 g (6 pieces)
- Canned diced tomatoes: 274 g (1 cup)
- Whole capers: 17 g (1 tablespoon)
- Black olives: 36 g (2 tablespoons)
- Chili pepper: 1 piece (about 6 g)
- Garlic: 1 clove (7 g)
- Refined rapeseed oil: 7 ml (1 tablespoon)
- Fine-grain iodized sea salt: 1 g (1 pinch)
Preparation
- In a pot, bring water to a boil with a pinch of salt and keep it boiling.
- Drain anchovies, capers, and olives from the brine, and cut the olives in half.
- In a heated pan with oil, sauté garlic, chili pepper, and anchovies. Fry until the anchovies break down into smaller pieces (you can mash them before frying).
- Add tomatoes with sauce and crush them in the pan with a wooden spoon. Simmer for about 20 minutes, then add olives and capers.
- Cook the spaghetti al dente and transfer it while still hot to the pan. Add a bit of pasta water, simmer for a while, stir, and transfer to a plate.
