Nutrition Facts
4 servings
4
Recipe for Puttanesca Pasta
Today, at Afternoon Tea, we eat "the pasta." Spaghetti alla puttanesca is a traditional pasta dish originating from Naples, with a sauce that is a spicy combination of garlic, tomatoes, capers, olives, and anchovies.
Ingredients
400 spaghetti
250 cherry tomatoes
6 anchovy fillets
4 garlic cloves
2 bird's tongue peppers
2 purple olives from Nice
1 capers
1 small bunch of basil
5 olive oil
Directions
1
Cook the spaghetti al dente in a large pot of boiling salted water for about 10 minutes.
2
In the meantime, peel the garlic and slice it thinly. Chop the small bird's eye chilies, removing the seeds. Heat the olive oil in a pan, then add the anchovies, garlic, chilies, capers, cherry tomatoes, and olives. Add 3 tablespoons of pasta cooking water, cover, and cook for 4 minutes.
3
To finish, drain the pasta and add it to the sauce. Add the chopped basil and serve with grated or shaved cheese. Give it a twist of the pepper mill.
Ingredients
Ingredients
400 spaghetti
250 cherry tomatoes
6 anchovy fillets
4 garlic cloves
2 bird's tongue peppers
2 purple olives from Nice
1 capers
1 small bunch of basil
5 olive oil
Directions
Directions
1
Cook the spaghetti al dente in a large pot of boiling salted water for about 10 minutes.
2
In the meantime, peel the garlic and slice it thinly. Chop the small bird's eye chilies, removing the seeds. Heat the olive oil in a pan, then add the anchovies, garlic, chilies, capers, cherry tomatoes, and olives. Add 3 tablespoons of pasta cooking water, cover, and cook for 4 minutes.
3
To finish, drain the pasta and add it to the sauce. Add the chopped basil and serve with grated or shaved cheese. Give it a twist of the pepper mill.
Notes
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