Spaghetti alla Puttanesca
Spaghetti with tomato sauce and olives, known as spaghetti alla puttanesca, is a classic Italian recipe, full of flavors and taste. The origins of this dish are often disputed, but it is known to have become popular in Naples, where it was created out of the necessity to prepare a quick and tasty lunch. This recipe is ideal for days when you want to enjoy a hearty and comforting meal without spending too much time in the kitchen.
To prepare spaghetti alla puttanesca, you will need the following ingredients: 400 g spaghetti, 3 tablespoons of extra virgin olive oil, 4 cloves of garlic, 1 can of whole tomatoes or 500 g fresh tomatoes, 100 g pitted black olives, 2 tablespoons of capers, 1 chili pepper (optional), salt and pepper to taste, and a little fresh parsley for garnish.
We start by boiling a large pot of salted water. When the water reaches boiling point, add the spaghetti and cook according to the package instructions until al dente. Meanwhile, heat the olive oil in a large pan over medium heat. Add the minced garlic cloves and, if you want a bit of spice, the chopped chili pepper. Let them sauté for a few minutes until the garlic turns golden, being careful not to burn it.
Once the garlic has a pleasant aroma, add the tomatoes. If you are using fresh tomatoes, chop them into cubes before adding them to the pan. Mix everything well and let the sauce simmer on low heat for about 10 minutes until it thickens. At this point, add the olives and capers, stirring well to integrate all the flavors. Season with salt and pepper to taste.
When the spaghetti is ready, drain it well and add it directly to the pan, mixing to combine it with the flavorful sauce. Let them simmer together for a minute so that the pasta absorbs some of the sauce's taste. Finally, serve the spaghetti with a drizzle of olive oil and freshly chopped parsley on top for an extra touch of freshness. Enjoy this simple and quick recipe that will surely bring a touch of Italy to your plate!
Finely chop the pulp of the tomatoes. Sauté the garlic and chili pepper in hot oil for 1 minute, then add the tomatoes and onion. Turn the heat to low and let it simmer until the tomatoes soften. You can add water if needed. Add the olives, sardines, capers, parsley, and basil to the pan and simmer for 3 minutes. Cook the pasta according to the package instructions, drain it, and toss it in the pot. Pour the sauce over it and mix well over low heat. Spaghetti alla puttanesca (spaghetti with sauce) is served hot with grated parmesan on top.
Ingredients: 350 spaghetti (or other type of pasta) 400g tomato pulp 2 cloves of garlic (crushed) 2 red bell peppers 1/2 cup of water 12 green olives, sliced 8 fillets of sardines, chopped 2 teaspoons of capers, finely chopped 2 tablespoons of fresh parsley, chopped 1 tablespoon of fresh basil grated parmesan
