FIRST COURSES - PASTA
Puttanesca spaghetti
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
Puttanesca spaghetti
Preparation:
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).
Puttanesca spaghetti - Ricetta