Traditional 1950 Spaghetti Puttanesca Recipe

TRADITIONAL ITALIAN RECIPE: There are many many versions of this recipe, older ones, from the 19th century, include the same exact ingredients under different names.

The basic recipe is all about the sauce alone, but traditionally this dish is always served with spaghetti. Garlic and Anchovies (omitted in the Neapolitan version) are sautéed in olive oil. The final touch of Spaghetti Puttanesca Parsley.

Skill Level:	Time: 30 Minutes
Price:	Serves: 4 People

Ingredients:

Directions:

01 - Wash the capers under running water to remove the excess salt.

02 - Dry and chop the capers. Set aside.



03 - Using a knife, crush the Olives. Set aside.

04 - Peel and crush the Garlic cloves.Set aside.

05 - Chop the Dried Chili Peppers.

06 - Wash, dry and chop the Parsley. Set aside.



07 - Boil a pot full of salted water.



08 - In a large frying pan, heat the Oil and sauté Garlic cloves, chopped dried Chilli Pepper, Capers and the Anchovies. Cook everything over medium heat for 5 minutes or until brownish and the Anchovies have melted and the aroma is released. Stir often.

09a - Now, add the Tomatoes, and cook for an extra 10 minutes over medium heat, stirring often.

09b - At this point the water (STEP 7) should be boiling and ready. You can start cooking the Spaghetti (al dente).



10 - When the sauce is ready, remove the Garlic and add the Olives. Cook for 3 minutes.

11 - Turn off the heat and sprinkle the fresh Parsley to the sauce.



12 - When the Pasta is al dente, drain and sauté for a minute inside the Sauce. Serve hot.

Notes:

- We advice not to freeze this pasta.

- You can freeze the Sauce for up to 1 week.

- If there is left over, store it in the fridge and cover with cling film.

- For best result use the Oil from the Anchovies instead of the Extra Virgin Olive Oil.

NUTRITIONAL VALUE:

Per Serving: