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Spaghetti Alla Puttanesca

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  Spaghetti/Vermicelli 1 Pound (500 Grams)
  Salt To Taste
  Olive oil 20 Milliliter (1 1/2 Tablespoons)
  Garlic 3 Clove (15 gm)
  Anchovy fillets 3
  Italian plum tomatoes 14 Ounce (1 Tin, 400 Grams)
  Pitted black olives 4 Ounce (1 Cup)
  Capers 60 Milliliter (4 Tablespoons)
  Parsley 1 Tablespoon

Cook the pasta in a large saucepan of boiling salted water following the directions on the packet carefully to avoid overcooking.
While the water for the pasta is heating put the olive oil in a frying pan.
Add the finely chopped garlic and chopped anchovy fillets and cook gently until they are almost melted.
Now stir in the chopped tomatoes with their juice, the black olives and capers.
Cook for 5 minutes.
When the pasta is ready, drain it and add the sauce.
Mix well, sprinkle with chopped parsley and serve immediately.

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