Spaghetti Alla Puttanesca
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 tablespoon oil (olive oil)
- 1 small onion (s) finely chopped
- 2 cloves garlic thinly sliced
- 1 small red chilli pepper (s), pitted and cut into thin strips
- 6 anchovy fillet (s), finely chopped
- 400 g canned tomato (s), chopped
- 1 tablespoon oregano finely chopped or ¼ teaspoon dried oregano
- 100 g black olives, pitted and halved
- 1 tablespoon capers, possibly crushed
- 400 g pasta (spahetti)
Print Recipe
Pin Recipe Instructions
- Heat the olive oil in a large saucepan. Sauté the onion, garlic and chillies at a low temperature for about 6 minutes until the onion is translucent. Add the anchovies and stir in well.
- Add tomatoes, oregano, olives and capers. Bring to a boil. Reduce the heat, season and simmer.
- In the meantime, cook the pasta in a large saucepan with salted boiling water until al dente.
- Drain, mix with the sauce and serve immediately.
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