Spaghetti alla puttanesca by Magnus Nordlander
Spaghetti alla puttanesca is a genuinely Italian dish. While the exact origins of its name (which means "spaghetti the way a whore would make it") is debated, the fact that is is delicious certainly is not.
Ingredients for 5 servings
- 1 1/8 pounds of spaghetti
- olive oil
- 1 red onion, finely chopped
- 3 garlic cloves, finely chopped
- 3 1/2 ounces of anchovies
- 1 tablespoon of capers, chopped
- 2 teaspoons of red pepper flakes
- 5 1/4 ounces of black olives, pitted and roughly chopped
- 1 3/4 pounds of canned whole tomatoes
- salt
- black pepper, freshly ground
Instructions
Begin by putting the pasta water on and cooking the pasta. Simultaneously, start sweating the onion, the garlic, the anchovies and the red pepper flakes in some olive oil. When the anchovies have broken up, add the tomatoes, the capers and the olives. Reduce by about a third, breaking up the tomatoes while stirring, and season using salt and black pepper.
When the pasta is done, add the sauce to the pasta and mix.
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