Spaghetti alla puttanesca receta original

Spaghetti recipes

This is one of my favorite recipes when it comes to preparing long pasta, it does not require many ingredients and allows many variations. Although the original recipe for spaghetti alla puttanesca has capers, I don’t always have them at home and I often make the sauce without them. I really like it spicy, so I usually make a puttanesca only suitable for the very daring. If you do not like spicy, or you do not tolerate it well, I advise you to reduce the amount of chili peppers in the sauce, to avoid surprises.

While the sauce cooks we cook the pasta in abundant water with salt. It calculates 5 liters of water and a teaspoon and a half of salt for the 500 gr. of pasta. It must be «al dente», that is to say cooked at the right point, a little hard in the center. For it we will respect the cooking times that the manufacturer indicates. The pasta is drained well and it is mixed without delay with the sauce. Stir well and serve.

Pasta alla puttanesca ricetta napoletana

Spaghetti alla puttanesca is one of the most traditional dishes of Italian cuisine and one of the tastiest. The mixture of ingredients with so much personality and with so much intensity end up resulting in a delicious mixture and, in addition, an extremely simple dish that is prepared in a jiffy.

If you have never tried puttanesca or puttanesca pasta it’s about time, because it is a super simple dish, less known than other Italian pasta dishes but equal or richer than the most popular recipes. You will see how it leaves no one indifferent.

Spaghetti alla puttanesca

2.- While it is cooking, in a wide frying pan we put to heat a drizzle of oil over medium heat. When it is hot, add the sliced garlic cloves and the whole cayenne peppers. Let it fry for a minute, until the garlic begins to brown.

Once this is done, add the anchovies cut into pieces. This is the most characteristic ingredient of the spaghetti puttanesca. The anchovies are going to melt during the cooking and this is normal. We cook for a couple of minutes. Not more, because we do not want to develop their aroma excessively. Otherwise, the dish could be too powerful.

Italian pasta bolognese recipe

Puttanesca sauce is one of the most popular sauces in Italian cuisine, and it is also one of my favorites. It is easy, quick and a delicacy if you use good quality ingredients that are worth always having in the pantry. This puttanesca tagliatelle recipe is a classic in my kitchen and never fails when I have to improvise a meal without many resources.

Chop the peeled garlic cloves, the chili pepper with or without seeds, and the anchovies slightly drained. Chop also the capers if they are very large if you prefer, although I would leave them whole. Slice or coarsely chop the olives.

Heat plenty of salted water to cook the tagliatelle, following the instructions on the package, and remove them a minute before they are al dente. It is important not to overcook, so it is better to control the time very well. While they are cooking, heat a large frying pan or casserole with a good splash of olive oil.