Pasta Puttanesca
Bold pasta with tomatoes, olives, capers, and anchovies
Ingredients
- spaghetti300 g
- canned tomatoes400 g
- black olives80 g
- capers2 tbsp
- anchovies4 fillet
- garlic2 cloves
- olive oil2 tbsp
- salt1 to taste
Instructions
Cook spaghetti in salted water until done, reserving a little cooking water.
Prepare the sauce: chop garlic and warm in a pan.
Add canned tomatoes and garlic and cook to the right tenderness.
Stir in olive oil, black olives, capers and anchovy fillets and heat into a smooth sauce.
Combine the pasta or noodles with the sauce, adding a little cooking water for a creamy texture.
Serve immediately while hot.
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