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authentic Italian puttanesca

Course main
Cuisine Italian
Servings 4
Author Claudia Rinaldi | Gourmet Project

Ingredients

  • 13-14 oz spaghetti 360-400 gr
  • 17.5 oz canned tomatoes 500 gr
  • 2 anchovies
  • 5 tablespoons deseeded black olives I used taggiasche
  • 1 garlic clove
  • 1 tablespoon salted capers
  • 1 red chili
  • 2 tablespoons fresh parsley finely chopped
  • 2 tablespoons extra-virgin olive oil

Instructions

  1. If you are using fresh tomatoes, bring a medium pot of water to boil, add tomatoes, boil them for less than a minute and drain. Rinse them under cold water and peel them immediately. Finally, place them in a bowl and smash them with a fork, or a potato masher.
  2. Peel and crush the garlic clove. Cut the chili in two and remove the seeds - if you don’t want the dish to be too spicy.

  3. Bring salted pasta water to a boil. About six cups of water and 1.5 teaspoons of salt.

  4. Heat the olive oil in a large skillet, brown the garlic and the chili for about five minutes, and remove them.

  5. Add the anchovies and smash them with the back of a wooden spoon.
  6. Now add olives and sauté a few seconds.
  7. Finally, add tomatoes and capers, mix and simmer, medium/low heat, 5-10 minutes, until liquids almost halve.

  8. Meanwhile, cook pasta, drain it and add it to the skillet.
  9. Mix, and sprinkle with parsley.
  10. Serve hot.

Recipe Notes

Use fresh tomatoes only if in season, and cherry tomatoes for a sweeter flavor