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Spaghetti alla puttanesca
(for 4 people)
400 gr (14 oz) of spaghetti
400 gr (14 oz) of tinned tomatoes
150 gr (5 oz) of pitted black olives
2 cloves of garlic
3 salted anchovies
1 tablespoon capers
Extra virgin olive oil
Salt and chilli powder (or pepper)
Remove the salt from the anchovies and wash them.
In a saucepan, with 2 tablespoons oil, fry the garlic until it just begins to brown.
Then add the anchovies, the chopped tomatoes, capers and olives. Cook on a high heat for 15 minutes, add salt and chilli peppers to taste. When cooked, add 3 tablespoons oil and mix thoroughly.
Meanwhile in a pot with salted water cook the spaghetti, drain and add to the sauce warm.
This is a very good recipe, recommended at all people also vegetarians, but not for vegans.