spaghetti alla puttanesca
Serves 2
Directions
- 1Start by finely cutting 1 small dried red pepper.
- 2Roughly cut a few capers.
- 3Pour a good drizzle of olive oil into a hot pan.
- 4Add 2 whole garlic cloves, 2 anchovy fillets, and the chili.
- 5Let the anchovies melt over low heat.
- 6Add the peeled cherry tomatoes and a little tomato pulp.
- 7Mix and cook over low heat for about 10 minutes.
- 8Once the sauce is ready, remove the garlic.
- 9Add the olives and parsley.
- 10Mix for 30 seconds.
- 11Add the al dente pasta.
- 12Add a pinch of sugar if the cherry tomatoes are not sweet enough.
- 13Add a little pepper.
- 14Finish with the cooking water.
- 15Mix well until it's ready.
- 16Add a little sauce on top.
- 17Add a pinch of parmesan.
Ingredients
- 200 g spaghetti
- salted water
- drizzle olive oil
- 2 anchovy fillets
- 1 small dried red pepper
- 2 garlic cloves
- 1 cs capers
- 200 g peeled cherry tomatoes
- 200 g tomato pulp
- 10 pitted black olives
- 1 cs chopped parsley
- pepper
- 1 pinch sugar
- parmesan
Equipment
hot pan
Tips
- To peel cherry tomatoes, plunge them for 2-3 minutes in boiling water, then transfer them to iced water to easily remove the skin.
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