Spaghetti alla puttanesca
Spaghetti alla puttanesca
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Ingredients Tick boxes to send shopping list to email
Method
Spaghetti alla puttanesca
1) Bring a large pot of water to a boil.
2) Submerge the tomatoes in boiling water for 1 min. Using a slotted spoon, remove the tomatoes.
3) Peel the tomatoes and cut them open. Discard the seeds and cut the flesh into small cubes.
4) In a large nonstick pan heat about 3 tbsps olive oil and saute together the garlic, anchovies, olives, capers, and red pepper flakes for about 3 to 4 minutes.
5) Add the tomatoes and let cook on a medium-low heat for about 10 - 15 mins.
6) In a large pot of boiling salted water, cook the spaghetti about 2 mins less than indicated on the box, drain and add to the sauce pan on a medium high flame, toss around for a couple of minutes or less, making sure the sauce is evenly distributed on the pasta.
7) Add a sprinkle of finely chopped parsley and a drizzle extra-virgin olive oil.
Notes: To stop the tomatoes from over cooking and to make peeling easier, submerge the hot tomatoes in ice water; drain.
Taste the sauce before seasoning with salt, as the anchovies and the capers play a big role in flavouring the puttanesca.
