Spaghetti alla Puttanesca

By admin
21 October 2010

50 ml olive oil

40 ml butter

3 garlic cloves, finely chopped

4 anchovies

150 g drained black olives, pitted and halved

350 g canned Italian tomatoes or fresh cherry tomatoes, halved

30 ml capers, rinsed

½ red chilli, seeded and finely chopped

salt and freshly ground black pepper

350 g spaghetti

30 ml chopped fresh parsley

Heat the oil and butter in a large pan over medium heat and sauté the garlic and anchovies until the garlic begins to change colour and the anchovies disintegrate.

Add the olives, tomatoes, capers and chilli and simmer for 20 minutes.

Season with salt and pepper to taste.

Meanwhile cook the spaghetti according to the packet instructions.

Drain and add the cooked pasta to the sauce in the pan.

Simmer for a few minutes before spooning into a warmed serving bowl or onto 4 plates.

Scatter the chopped parsley on top.

DID YOU KNOW? This dish, based on an old recipe from Naples, often ends up being the talking point of the meal.

Puttana means prostitute and there are several explanations for the name of the dish.

Some say it’s because the sauce is cheap, quick and spicy.

Others say the ladies of the night were the first to make the dish because they wanted to make something quick and affordable to eat between appointments.

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