Spaghetti alla Puttanesca de Tonio Trussardi

Serves 2
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Directions

  1. 1Start by finely cutting 1 small dried red pepper.
  2. 2Roughly chop a few capers (optional, as Tonio does not use them).
  3. 3In a hot pan, pour 1 good drizzle of olive oil.
  4. 4Add 2 whole garlic cloves, 2 fillets of anchovies, and the chili.
  5. 5Let the ingredients melt over low heat before adding the 4.
  6. 6Then add the peeled cherry tomatoes and 1 little tomato pulp.
  7. 7Mix and cook over low heat for about 10 minutes.
  8. 8Once the sauce is ready, remove the garlic.
  9. 9Add the olives and parsley.
  10. 10Mix for 30 seconds.
  11. 11Add the al dente pasta.
  12. 12Add 1 pinch of sugar if the cherry tomatoes are not sweet enough and 1 little pepper.
  13. 13To finish, add some cooking water.
  14. 14Mix well and it's ready.
  15. 15Add 1 little sauce on top.
  16. 16Add 1 pinch of parmesan (not in the traditional recipe but added because of the onions mentioned in the video).

Ingredients

  • 200 g spaghetti
  • salted boiling water
  • 1 good drizzle olive oil
  • 2 anchovy fillets
  • 1 small dried red pepper, finely cut
  • 2 whole garlic cloves
  • 1 tablespoon capers, roughly chopped
  • 200 g peeled cherry tomatoes
  • 200 g tomato pulp
  • 10 -15 pitted black olives
  • 1 tablespoon chopped parsley
  • 1 little pepper
  • 1 pinch sugar
  • 1 pinch parmesan

Equipment

hot pan

Tips

  • To peel cherry tomatoes, plunge them for 2-3 minutes in hot water (turned off) then transfer them to ice water; the skin will remove very easily.