Spaghetti alla Puttanesca

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Traditional meal which has its origins in the Campania region. Capers, olives, anchovies, garlic and tomato – wonderful way to use your home-canned tomatoes for a taste of summer in the chilly months.

Preparation time: 25min> Cooking time: 15minutes> Ready in: 40 minutes

Ingredients:

  • 3 cloves of garlic, minced
  • 100 ml extra virgin olive oil
  • 375 g of peeled tomatoes
  • 4 anchovy fillets
  • 2 tablespoons of tomato puree
  • 3 tablespoons capers
  • 20 olives, pitted and chopped
  • 1 pinch of red pepper
  • 500 g of spaghetti

Instructions:

  1. Boil the spaghetti in salted water.
  2. Meanwhile, fry garlic in oil and add the tomatoes that are cut into small pieces then cook for 5 minutes.
  3. Add the chopped anchovies, passata (pureed tomato), capers, olives and chilli. Cook for 10 minutes, stirring occasionally.
  4. Combine the sauce spaghetti cooked al dente and blow them up for 1-2 minutes before serving

Bon appetit!

Serves 4

 

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