Spaghetti alla Puttanesca

GialloZafferano’s selected spaghetti alla puttanesca coats thick square spaghetti in a savoury tomato sauce with anchovies, salt-packed capers and Gaeta olives. Garlic, dried chilli and parsley complete the pronounced flavours of this Italian pasta.

The capers are rinsed, dried and roughly chopped, while the pitted olives are crushed. Parsley is washed, dried and chopped before the sauce begins.

Olive oil heats whole garlic cloves with chopped dried chilli, anchovies and the rinsed capers. As the anchovies break down, lightly crushed peeled tomatoes enter the pan and cook into the sauce.

The garlic is removed before olives and parsley join the finished tomato mixture. Separately boiled spaghetti drain al dente directly into the sauce for a brief final toss.

The complete pasta is served very hot. The selected version makes its flavour from the anchovies, capers and olives in the tomato dressing, with chilli adding a sharp aromatic note.