Spaghetti Alla Puttanesca

Name: Spaghetti Alla Puttanesca
Total time: 1500 s
Yield: 4 servings
Cuisine: British
Ingredients: 2 cloves garlic; 8 small anchovy fillets; 100 g black olives; 2 teaspoons capers; 1 peperoncini; 1 tin chopped tomatoes; Spaghetti

Squidinker @squidinker

Graziella is the personification of the traditional Italian cook. 84 years young and still cooking for friends and family by the dozen. For her, food is the centrepiece of family.

According to Google Translate, “puttanesca” means “anchovies, olives, capers”. I have been told by Graziella that it means something else but we’ll go with the former since those are actually the ingredients.

Graziella is the personification of the traditional Italian cook. 84 years young and still cooking for friends and family by the dozen. For her, food is the centrepiece of family.

Squidinker @squidinker

Graziella is the personification of the traditional Italian cook. 84 years young and still cooking for friends and family by the dozen. For her, food is the centrepiece of family.

Saved

Ingredients

25 minutes

4 servings

2 clovesgarlic
8small anchovy fillets
100 gblack olives
2 teaspoonscapers
1peperoncini
1 tinchopped tomatoes
Spaghetti

Saved

Steps

25 minutes

1

This is not a difficult recipe. Grate the garlic and slice the anchovies. Add them to a large wok and fry them in olive oil.
2

The anchovies will dissolve and immediately it will smell intoxicating.
3

When the mixture turns golden, add the chopped olives and the capers. Use a low light on this for 5 minutes.
4

Then add the tomatoes (and optional peperoncini).
5

Low light. Let it simmer for 10 minutes.
6

Meanwhile, it’s time to cook the spaghetti. Break it in half before adding to the salted, boiling water.
7

When the pasta is ready, the sauce is ready.
8

Drain the pasta quickly and add it to the sauce. Mix it together with two forks.
9

Give it a minute or two to stand. The spaghetti will adsorb the sauce.
10

Buon appetito! (Red wine is recommended).