Spaghetti alla puttanesca
========================= 2024-01-15


Comment: You can use pasta other than spaghetti. Use good black olives (kalamata for example). For the tomato, use crushed tomatoes or tomato pulp. Keep the olives whole, as well as the capers. You can replace the anchovy fillets with anchovy paste (especially for those who think they don't like anchovies). If the olives and capers are preserved in brine, drain them well (with absorbent paper for example).

4 people

Ingredients:
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400g spaghetti
100 g pitted black olives
5 cloves of garlic
4 anchovy fillets
1 small pepper
600 to 800 g tomato pulp
4 CS capers
a few sprigs of flat-leaf parsley (leaves)
EVOO
S+P

Preparation:
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Cut the garlic into thin slices.
Chop the chili pepper finely (without seeds).
Chop the anchovy fillets.
Pluck a few sprigs of parsley.

Prepare the water for the pasta and heat it up.

In a pan large enough to hold the pasta at the end, heat the garlic in a little EVOO, then the chili pepper for a few minutes, without burning the garlic. Add the anchovy, stir to melt, then after 1 or 2 minutes, add the tomatoes, and simmer for a few minutes. Add olives and capers, then simmer over low heat for 15 minutes. Reduce the heat until the pasta is ready.

Cook the pasta for ~1 minute less than al dente, then put it in the sauce and finish cooking there stirring constantly (a few minutes until the pasta is cooked and welll coated with the sauce.
Serve with a drizzle of EVOO and a few parsley leaves.