Spaghetti puttanesca

August 21, 2011 by Daniele Buzzurro

Spaghetti puttanesca– peeled tomatoes: 500 gr.
– spaghetti (pasta): 400 gr.
– pitted black olives: 50 gr.
– capers
– parsley
– anchovy fillets: 4-5
– garlic: 2 cloves
– hot pepper
– olive oil
– salt

 

Chop the capers, olives and parsley. Fry and gold the garlic in a little bit of oil and after that delete it and extinguish the fire. Allow to cool and then add the chopped anchovy fillets, capers, olives, tomatoes and hot peppers. Add salt and cook over medium heat for 15 minutes. Cook pasta, drain and toss in pan with sauce. Serve with chopped parsley

 

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