Spaghetti alla Puttanesca with Anchovies

Pasta and Pizza | Italian cuisine

⏳ Time

15 minutes

🥕 Ingredients

🍽️ Servings

Description

Spaghetti alla Puttanesca with anchovies

Ingredients

Spaghetti - ½ kg
Onion - 2 heads
Olives stuffed with lemon - 5.3 oz
Salted anchovies in oil - 1.8 oz
Baking Tomatoes - 14.1 oz
Garlic - 4 cloves
Capers - 1 tablespoon
Olive Oil - 2 fl oz
Parsley - 0.7 oz
Chili Flakes - 1 tablespoon
Dried Rosemary - 1 tablespoon
Parmesan Cheese - to taste
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Bring 5 liters of salted water to a boil. Add the spaghetti.

Step 2

Heat a deep skillet with olive oil, sauté finely chopped anchovies, onion, capers, and garlic for two to three minutes over medium heat, being careful not to burn any of these ingredients.

Step 3

Add flakes of hot pepper (or chopped fresh chili) and oregano to the pan with the anchovies. Stir, simmer for another minute, then add finely chopped tomatoes and coarsely chopped olives. Pour in enough water to create a thick sauce and simmer over medium heat, stirring, for three to five minutes. Season with pepper. The preparation of the sauce should take about the same time as cooking the pasta (twelve to fourteen minutes).