Spaghetti alla puttanesca (olive and caper spaghetti)

Name: Spaghetti alla puttanesca (olive and caper spaghetti)
Total time: 30 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 600 g spaghetti; 50 g butter; 3 tbsp extra virgin olive oil; 8 anchovy fillets, mashed to a paste (left out in the Neapolitan version); 5 cloves garlic, finely chopped; 200 g pitted black olives, chopped; 2 tbsp capers, rinsed and roughly chopped; 1-2 small dried chillies, crumbled (optional); 900 g peeled tomatoes, puréed (or 2 tins); 2 tbsp chopped parsley; salt

Time: 30 min6 servingsapprox. 700 kcal / serving (estimated)approx. 16 g protein / serving

Spaghetti alla puttanesca (olive and caper spaghetti) (illustration)

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Method

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Put the butter, olive oil, garlic and anchovy paste in a frying pan over medium heat.
Before the garlic browns, add the olives, capers, tomatoes and chilli.
Add 2-3 pinches of salt and cook over higher heat, stirring, for 10-15 minutes.
Meanwhile, cook the spaghetti al dente in plenty of salted water and drain.
Put it in a large bowl, toss with the sauce and serve hot, sprinkled with parsley.

Source: Wikibooks Cookbook – Spaghetti alla Puttanesca (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.

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