Ingredients for 4 servings:
400 gr spaghetti
250 gr tomatoes pulp
3 salted anchovies
150 gr black olives
A clove of garlic
A sprig of parsley
Red hot chili pepper
Half glass of extra virgin olive oil
Salt
Ready in: about 40 minutes
400 gr spaghetti
250 gr tomatoes pulp
3 salted anchovies
150 gr black olives
A clove of garlic
A sprig of parsley
Red hot chili pepper
Half glass of extra virgin olive oil
Salt
Ready in: about 40 minutes
How to prepare the recipe: "Puttanesca spaghetti":
Mince the garlic; desalinate, remove the fishbone and mince the anchovies; pass through the sieve the tomatoes pulp. Reel off the olives and chop them.
Take a pan, pour the oil and fry sligthly the garlic and the anchovies. Add the sieved tomatoe sauce, the red hot chili pepper cutted into pieces and a pinch of salt.
Cook the sauce at medium heat, then add the chopped olives and the minced parlsey. Remove the red hot chili pepper pieces.
Cook the spaghetti into abundant salted boiling water, drain and season with the sauce.
Preparation time: 20 minutes
Cooking time: 20 minutes
Difficulty: easy
Chef's advice
The suggested wine is Aglianico (red) or Fiano di Avellino (white).
Mince the garlic; desalinate, remove the fishbone and mince the anchovies; pass through the sieve the tomatoes pulp. Reel off the olives and chop them.
Take a pan, pour the oil and fry sligthly the garlic and the anchovies. Add the sieved tomatoe sauce, the red hot chili pepper cutted into pieces and a pinch of salt.
Cook the sauce at medium heat, then add the chopped olives and the minced parlsey. Remove the red hot chili pepper pieces.
Cook the spaghetti into abundant salted boiling water, drain and season with the sauce.
Preparation time: 20 minutes
Cooking time: 20 minutes
Difficulty: easy
Chef's advice
The suggested wine is Aglianico (red) or Fiano di Avellino (white).
In the picture, Puttanesca spaghetti
Bigoli with duck meat sauce
(First courses)
Clean and cut the entrails into very little pieces. Put in a pan with oil and butter, cook for a while at low heat, salt ...
(First courses)
Clean and cut the entrails into very little pieces. Put in a pan with oil and butter, cook for a while at low heat, salt ...
Pizzocheri
(First courses)
Mix together buckwheat and white flour and put them in the mixer; add the egg, a pinch of salt and a little bit of milk, ...
(First courses)
Mix together buckwheat and white flour and put them in the mixer; add the egg, a pinch of salt and a little bit of milk, ...
Bigoli with sardines
(First courses)
Remove the head and fishbone from the sardines; wash and dry them. Brown the garlic with the oil in a frying pan. Add t ...
(First courses)
Remove the head and fishbone from the sardines; wash and dry them. Brown the garlic with the oil in a frying pan. Add t ...
Puttanesca spaghetti
(First courses)
Mince the garlic; desalinate, remove the fishbone and mince the anchovies; pass through the sieve the tomatoes pulp. Ree ...
(First courses)
Mince the garlic; desalinate, remove the fishbone and mince the anchovies; pass through the sieve the tomatoes pulp. Ree ...
Neapolitan style pasta with beans
(First courses)
Soake the beans into water for 12 hours. Drain, put into a pan with 2 liters of water and boil for 1 hour and half. Mea ...
(First courses)
Soake the beans into water for 12 hours. Drain, put into a pan with 2 liters of water and boil for 1 hour and half. Mea ...
- Suggested recipes
- Choose from...
Italian regions and their recipes
