Italian Cuisine

Spaghetti alla puttanesca

Category	First course (Primo piatto)
Type	Vegetarian
Difficult	Very easy
Time (minutes)	15
Ingredients	320 g spaghetti 350 g tomato pulp 2 hot peppers 2 garlic cloves 4 anchovy fillets in olive oil 80 g black olives (without stones) 1 spoon of brine capers 1 small spoon of tomato paste 3 spoons extra virginolive oil salt to taste
Description	1)Squash garlic and put them in a large deep pan, together with hot peppers. Add anchovys and squash them using a fork. 2)Add tomato pulp, olives, capers and tomato paste (previously diluted with 2 water spoons). Mix with a wood spoon. 3)Cook the sauce for 20 minutes on moderate flame, while mixing and checking if the sauce dries too much (add some water and turn down the fire, if necessary). At the end, remove garlic and hot peppers 4)While the sauce is cooking, bring a large pot of water, add salt (10 g for 1 liter of water)and wait untile it's boiling. Add spaghetti. Drain spaghetti after 7-8 minutes of boiling, mix them with the sauce in the pan and, after a minute, serve at once. For 4 persons.
Additional Note