Spaghetti Puttanesca: An Authentic Italian Pasta Dish Bursting with Bold Flavors
Spaghetti Puttanesca is a classic Italian pasta dish known for its robust, mouthwatering taste. Featuring a savory blend of tomatoes, olives, capers, anchovies, and garlic, this recipe brings the vibrant flavors of Southern Italy straight to your dinner table. With each bite, you’ll experience a harmonious balance of saltiness, tanginess, and a hint of spice that will leave you craving more.
Ingredients:
- 400g spaghetti
- 2 tablespoons olive oil
- 1 large garlic clove, finely chopped
- 4 anchovy fillets, chopped
- 1 teaspoon red pepper flakes (optional)
- 1 can (400g) whole tomatoes, crushed
- 1/2 cup pitted black olives, sliced
- 2 tablespoons capers, rinsed
- Salt, to taste
- Freshly ground black pepper, to taste
- 1/4 cup fresh parsley, chopped (optional)
Instructions:
- Cook the Spaghetti: In a large pot of salted boiling water, cook the spaghetti according to the package instructions until al dente. Drain and set aside.
- Prepare the Sauce: While the spaghetti is cooking, heat the olive oil in a large skillet over medium heat. Add the garlic and anchovies, and sauté for about 2 minutes until the garlic is fragrant and the anchovies have dissolved.
- Stir in the red pepper flakes (if using), then add the crushed tomatoes. Bring to a simmer and cook for 10 minutes, allowing the flavors to meld.
- Add the olives and capers to the sauce. Season with salt and freshly ground black pepper to taste. Continue to simmer for another 5 minutes.
- Combine Spaghetti and Sauce: Add the cooked spaghetti to the skillet, tossing well to ensure the pasta is thoroughly coated with the sauce. If the sauce is too thick, add a splash of pasta water to achieve the desired consistency.
- Serve: Transfer the Spaghetti Puttanesca to plates, garnishing with freshly chopped parsley if desired. Serve immediately and enjoy!
This delightful dish is perfect for a quick weeknight dinner or a special occasion, offering a taste of authentic Italian cuisine in every forkful. Buon appetito!
The source of the article is from the blog shakirabrasil.info