Spaghetti alla Puttanesca is a dish that originated in Naples, Italy. The first time we ate Spaghetti alla Puttanesca was at Da Adriano in Sankt Moritz. It has become one of Thomas’ favorite pasta dishes and I started making this dish for his birthday. Since then I cook it more often. It is a very quick dish to make, so easy to make during the week. It is very tasteful.
Ingredients (4 persons)
- Spaghetti (300 gr. dried or fresh spaghetti)
- 1 onion
- 4 cloves of garlic
- 2 dried chilies
- 40 gr. anchovies
- 50 gr. capers (I use 30 gr. large capers and 20 gr. small capers)
- 800 gr. peeled tomatoes (from a can)
- handful of parsley
- 300 gr. kalamata olives
- Olive oil
If fresh pasta is made the recipe is here, otherwise use dried spaghetti.
Peel and chop the onion. Peel the cloves of garlic and cut 2 cloves of garlic into slices. Leave 2 garlic cloves whole. Finely chop the dried chilies.
Heat a dash of olive oil in a large frying pan. Saute the onion, garlic (sliced and whole) and chilies until the onion is translucent. Meanwhile, cut the anchovies into small pieces.
Wash the capers, dry them and cut them into small pieces.
Add the anchovies and capers to the onion and garlic and stir.
Add the tomatoes and let it cook for 10 minutes. Meanwhile, put a large pot of salted water on the stove to cook the spaghetti. Cook the spaghetti (dried: 8-10 minutes and fresh 2-4 minutes).
Cut the olives into small pieces and add them to the tomato sauce after 10 minutes. Let it cook for 2-4 minutes. Then add the parsley and remove the two whole cloves of garlic.
Drain the spaghetti and add it to the sauce and stir well.
Serve in preheated plates and sprinkle some extra parsley over the dish. Serve with a Falanghina or a Valpolicella.