The recipe for spaghetti alla puttanesca, a typical dish of the Neapolitan tradition
Classic first proposed on the tables of the Neapolitans, i spaghetti alla puttanesca they are much loved because they are quick to prepare, but at the same time also very tasty.
These spaghetti are made special especially by the presence of the salted anchovies.
These, from ancient times, were expertly prepared by the housewives of all Naples and surroundings and gave the dish a unique and special taste.
Today we want to propose the recipe for spaghetti alla puttanesca, simple and delicious, to be served to friends and relatives or to be enjoyed alone in peace.
Ingredients
- 500 gr ripe coppery tomatoes
- 8 anchovy fillets in salt
- 2 cloves of garlic
- 1 spoon of desalted capers
- 100 gr pitted black olives
- extra virgin olive oil and parsley Qb
- 300 gr durum wheat spaghetti
Prepare the tomatoes
Make an incision on the well washed tomatoes and blanch them for 20 seconds in boiling water. After this short period of time, remove them and rinse them quickly under very cold water that will allow the peel to be removed.
Prepare the sauce
In a pan heat the olive oil with the desalted capers, the anchovies and the garlic cloves. Fry everything well and add the tomatoes into small pieces; cook the sauce so well prepared and reduce by half it will have to be further adjusted with salt and enriched with pitted black olives and plenty of parsley.
Cream the spaghetti
Let's boil the spaghetti in hot and salted water for the time required by the size and let's drain it just before finishing the cooking time. We finish cooking our spaghetti alla puttanesca in the pan of the sauce.
Serve hot and bon appetit!
