Spaghetti alla puttanesca
If there is a dish with which we always get it right, it is with a pasta dish, it is so versatile that it admits any combination, on this occasion we wanted to prepare a traditional Italian recipe that we hope will be to your liking. If children or an adult who does not like spicy food is going to eat, you can skip the chilli pepper, although for us it is almost essential.
Ingredients
- 500gr of spaghetti
- A handful of cherry tomatoes
- 8 anchovy fillets
- 2 tablespoons of capers
- 15 pitted black olives
- Salt
- extra virgin olive oil
- Parmesan
- 1 garlic
- 1 chilli (optional)
- fresh basil
Preparation
- The first thing we are going to do is boil the pasta following the manufacturer's instructions, for this we put our special pot for pasta 22cm Professional King Cooker.
- While the pasta is cooking, put a deep frying pan Efficient 24cm with a splash of extra virgin olive oil. We toss the finely chopped garlic together with the chilli also chopped into slices. Let fry until the garlic begins to brown.
- Next, add the chopped anchovies and chopped olives and fry for a couple of minutes. Finally, add the halved cherry tomatoes, along with a saucepan of the pasta cooking water, and let cook for 3-4 minutes.
- Drain the pasta and add it to the pan. Add the fresh basil leaves and a little of the pasta cooking water, give it a few turns to mix all the flavors and serve the dish accompanied by a little grated Parmesan.
Photos and recipe by MJ .
