Spaghetti Puttanesca

Simple and so delicious!

I can not advice you enough to make this yourself. You don’t even have to make fresh pasta. But oh this is so easy! I’m always surprised how much money they ask for this meal in restaurants and it’s really the easiest pasta dish around.

I like the anchovy very much and make sure you use fresh parsley so you get a very natural taste. Especially cause it contains more vitamins.

INGREDIENTS (serving 2)

200 gr of fresh pasta
2 tablespoons of good olive oil
3 cloves of garlic
3 tablespoons fresh parsley
1 chili chopped (with seeds of you are up to it ;-)
1 tablespoon of capers in salt (no vinegar)
2 x 400 gr of chopped tomatoes (i use polpa >> see pictures below)
4 anchovy filets
50 gr of black olives (in half)
Some freshly grated parmesan


Prepare everything before you start >> Chopping the chili, parsley and garlic gloves. Set your cans of chopped tomatoes aside and grate your parmesan.

Put the olive oil in a pan and add the Anchovy, garlic, chili and parsley. Put the heat on.....slowly.
If you use extra virgin olive oil, you must know that your oil may not become too hot. Just gently heat up and stir. The anchovy will solve in the oil. Once you see that, add the chopped cans of tomatoes and let come to cook.

In the meanwhile start boiling your water for your pasta and cook as instructions say or 2 minutes for freshly made pasta.

When the sauce starts to cook, add the black olives, capers and some pepper. NO SALT >> as the anchovy is very salty.

Heat up and stir now and then.
When the pasta is ready, remove the water and add the pasta to the sauce. Stir gently.......
It’s ready now to serve in a plate. As finishing touch, add some freshly grated parmesan on top of your dish. it will give you that extra taste.

TIP : Why i use capers in salt? The vinegar will make your dish more sour and that’s not the point. it will ruin your taste. 

This takes about 20 minutes in even for working people, it’s a perfect homemade dish :)

In Pictures