Pasta with Tomatoes, Olives, Anchovies and Capers

 Spaghetti with Puttanesca Tomato sauce

Spaghetti with tomatoes, olives, anchovies and capers. This is what we can call a quick tomato sauce for pasta, to do when you have little time and especially if your fridge is empty.

INGREDIENTS

  • 14 oz spaghetti
  • 17 oz tomato pulp
  • 2 cloves of garlic
  • 6 tablespoons of extra virgin olive oil
  • spicy hot chili pepper
  • 2 teaspoons of capers
  • 6 small fillets of anchovies in oil
  • salt to taste
YIELD

4 servings

PREP. TIME

10 min.

COOK TIME

25 min.

TOTAL TIME

35 min.

Spaghetti with tomatoes, olives, anchovies and capers, that is the “Puttanesca” sauce, is a first course from the traditional Puglia cuisine.

This is what we can call a quick tomato sauce for pasta, to do when you have little time and especially if your fridge is empty. You really need a few ingredients to make this easy Italian tomato sauce recipe, a fast and tasty dish, where what makes the difference is the authenticity of the products you use.

Spaghetti Sauce Ingredients

How to Make the Puttanesca Pasta Recipe

Instructions

  • Bring salted water to a boil. D not exaggerate with salt since the ingredients you will add are quite salty.
  • Fry garlic and chili in a frying pan with oil.
  • As the garlic is slightly golden, add the anchovy fillets first, then the tomato pulp. Crush the tomatoes with a fork so that they release the juice and let them cook over a slow heat for about 15 minutes until they begin to dry.
  • When the water is boiling, cook the spaghetti.
  • Meanwhile, remember to remove the garlic cloves, if you only like the smell, add capers and black olives.
  • Cook a few minutes more.
  • Drain the spaghetti “al dente”, and add them into the sauce. Leave on the fire one more minute to make them mix well with the sauce.

Serve with a glass of red wine.