Spaghetti Alla Puttanesca are a typical dish of the regions of Campania and Lazio, in southern Italy. Just a few minutes to prepare them and to get a really tasty result, with a touch of spicy given by the fresh chili. Tomato, anchovies, capers, black olives, chili and parsley embody the typical flavors of the Italian culinary tradition.
- 100 gr of Black olives 100 g
- 1 tablespoon of Capers in salt
- 500 gr of tomatoes 500 g
- 2 cloves of Garlic
- Parsley 2
- Extra virgin olive oil
- 8 fillets of Sardines in salt
First, wash the tomatoes under running water and make a cross-shaped incision on the top of the tomatoes, place them in boiling water for a minute and drain. Once cooled, peel them and remove the seeds inside; then cut them into small cubes.
Dissolve anchovies and capers under running water and dry them well. Then chop the anchovies, garlic, and capers; cut the fresh chili and the black olives into slices instead.
In a pan put a little oil, add the chopped garlic and let it brown for a minute. Then add the anchovies and the pepper, when the anchovies begin to melt together also the olives and capers. Cook for a couple of minutes and then add the chopped tomatoes and a little-chopped parsley. Cook for 10-15 minutes over low heat.
Meanwhile cook the pasta in plenty of salted water, drain it and pour it into the pan along with the sauce. Sauté the pasta with the sauce for a few minutes and add the remaining chopped fresh parsley!