Spaghetti alla puttanesca

Step 1

To make spaghetti alla puttanesca, first rinse the capers under running water to remove the excess salt 1 , then dry them and chop them roughly with a knife 2 . Take the pitted Gaeta olives and crush them by pushing down with the blade of a knife 3 .

Step 2

Wash, dry, and chop the parsley 4 . Bring a pot of water to a boil to cook the pasta, salting it to taste once boiling. In the meantime, add the oil, whole peeled garlic cloves, chopped dried chili 5 , and anchovies 6 to a large frying pan.

Step 3

Then add the rinsed capers 7 . Brown over medium heat for 5 minutes, stirring often, so the anchovies dissolve and release all their aromas. Next, mash the peeled tomatoes slightly 8 and add them to the pan. Stir with a spoon and cook for another 10 minutes over medium heat. Meanwhile, cook the spaghetti until it’s al dente 9 .

Step 4

Once the sauce has cooked, remove the garlic cloves 10 and add the crushed olives 11 . Season the sauce with the chopped parsley 12 .

Step 5

When the pasta is al dente, drain it and pour directly into the pan 13 , flipping it in the pan for 30 seconds, just enough time to allow all the flavors to meld together 14 . Your spaghetti alla puttanesca is ready to serve piping hot 15 !