Spaghetti alla puttanesca
Heartbroken? Hangover? In need of comfort food? Treat yourself to a good portion of sugo alla puttanesca with a good glass of wine!
Whether this dish was invented by the "puttana" in the "bordellos" of Naples or a famous Ischian restaurant, one thing is for sure: it is a must-have in your pantry! Tip: with our dispensa completa you always have everything you need to prepare this pasta.
serves: two
cooking time: 20 min
INGREDIENTS
- a big splash of olive oil
- half an onion, finely chopped
- 1 clove of garlic, sliced
- a small chilli, finely chopped
- 4 anchovy fillets
- 250ml passata di Pomodoro
- a pinch of oregano
- 50g black olives, stoned and halved
- 10 grams capers, finely chopped if you like
- 250g pasta
HOW TO MAKE IT?
Heat the olive oil in a large frying pan and fry the onion, garlic and chilli pepper until the onion is translucent. Add the anchovies and stir until they melt in the pan.
Add the passata, oregano, olives and capers and allow to simmer until your pasta is ready.
In the meantime, cook your pasta with plenty of water and salt (allow for one litre of water per 100 grams of pasta). Mamma always says that the pasta water should taste as salty as the sea. When the pasta is ready, add it straight to the pan. If some cooking water slips in, that's fine! It will give your sauce a delicious, creamy texture.
Do you like a little more oomph? Give your dish an extra taste boost with a little chopped parsley.
It's that simple!
Buon appetito 😘
Michelle
