Pasta alla puttanesca
Authentic Italian cuisine guarantees delicious dishes that are bursting with flavor and yet simple. The very classic puttanesca sauce is a wonderful example of this. With anchovies, capers and tomatoes you create an incredibly tasty sauce that makes you dream of the Mediterranean. By the way, did you know that the sauce literally means "in the style of a prostitute"? After all, it is a salty, spicy and inexpensive dish that is not to be sneezed at!
Ingredients for Pasta alla Puttanesca:
1lb -450 grams of long, fine pasta spaghetti or linguini 4 cloves of garlic peeled and cut into very fine pieces 4 anchovy fillets (canned, salted) chopped 2 red chillies finely chopped 8 oz - 250 grams of cherry tomatoes cut in half 1 handful of black olives 1 tablespoon of capers on vinegar 1 bunch of basil leaves roughly chopped olive oil grated Parmesan cheese
How to make Pasta alla Puttanesca:
Bring the pasta to the boil in plenty of water according to the instructions on the package. Meanwhile, heat a generous amount of olive oil in a deep pan. Fry the garlic pieces with the chopped anchovies and chili peppers. Remove the seeds from the peppers beforehand if you do not want too spicy results. Add the olives after two minutes. Stir fry until the pieces of garlic turn golden-yellow and the pieces of anchovies melt. Add the halved cherry tomatoes and the tablespoon of capers. Spoon a generous spoonful of the pasta cooking liquid into the pan. Cover and simmer on a low heat until the cherry tomatoes soften. Drain the pasta but keep a good scoop of cooking liquid. Add this cooking liquid to the pan together with the pasta. Sprinkle with the fresh basil and stir well. Serve immediately, if desired with some freshly grated Parmesan.