Spaghetti alla puttanesca (3)
Instructions
You heat the oil in a saucepan, add a clove of crushed garlic and remove as soon as they have browned.
Add the anchovies, you'll have bones removed and rinsed, and chopped with a wooden spoon, leaving her FRY at low flame until it will be almost disbanded.
Add the chili, the flesh of the tomatoes, olives, pitted and chopped, washed and drained capers and a pinch of salt.
Stir and simmer the sauce to moderate flame for about 10 minutes, until it is tight.
Boil spaghetti in boiling salted water.
Al dente, drain and toss with the sauce.
Ingredients and dosing for 4 persons
- 300 g of type pasta spaghetti
- 400 g of ripe tomatoes
- 4 salted anchovies
- 1 tablespoon of capers
- 3 tablespoons of olive oil extra virgin
- 1 cup of black olives
- 1 clove of garlic
- 1 chili
- Salt