Spaghetti alla puttanesca

alt="Spaghetti puttanesca"

Hi, I’m finally back, I’ve had a problem with my computer but now I am ready to share some more delicious food! Today I’d like to show you a traditional dish of the Campania region: spaghetti alla puttanesca. The origin of this name is disputed. Probably “spaghetti alla puttanesca” comes from by the owner of a brothelin the Spanish Quarter of Naples, which usually offered the guests this dish, taking advantage of the speed and the simple preparation. In addition, the origin of the name may come from the undergarments that girls wore to attract customers. The underwear were colorful and flashy, and these many colors would reflect themselves in the homonymous sauce: the green of the parsley, red tomatoes, black olives, the gray-green of the capers.

I make spaghetti puttanesca every time I want a speedy and spicy dish, or when I have some guests and I want to surprise them with a deliciuos dish ideal for every taste.

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PREP TIME : 10 minutes
COOK TIME : 20 minutes
TOT TIME : 30 minutes
SERVES : 2 people

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INGREDIENTS

2 tablespoon of olive oil
1 or 2 cloves of garlic
1 fresh hot pepper or ½ tsp of crushed red pepper
2 fillets of anchovies In Olive Oil
2 tablespoon of capers
10 black pitted olives
1 can of diced tomatoes sauce
parsley to taste
400 grams or 14.1 ounce of spaghetti

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PREPARATION

1. Rinse anchovie. Chop the garlic, anchovies and hot pepper.
2. Put olive oil in a frying pan and fry slightly garlic, anchovies and hot pepper. Than add capers and pitted olives.

alt="step 1 and 2"
3. After 1 minutes, add diced tomatoes sauce. Cook over high heat for about 20 minutes with cover pot.
4. Meanwhile boil the pasta and when it is “al dente” transfer it, still dripping with cooking water, with the help of a fork, directly into the pan with the sauce.

alt="step 3 adn 4"
5. Mix all toghether the ingredients and add chopped fresh parsley. Serve hot with another sprinkling of chopped fresh parsley.

alt="puttanesca sauce"

 

 

 

 

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