Spaghetti alla Puttanesca is aclassic Italian pasta dish invented in Naples. There are many ways to
Spaghetti alla Puttanesca is aclassic Italian pasta dish invented in Naples. There are many ways to makeit—this is Barilla’s Executive Chef Lorenzo Boni’s take on this popular dish. Spaghetti PuttanescaIngredients1 box Spaghetti 4 tbsp extra-virgin olive oil 1 clove garlic 3 anchovy fillets, drained 1 pinch red pepper flakes 28 oz. can plum Italian tomatoes, peeled and crushed1 cup water 2 tbsp capers, in salt1 cups mix green black olives 15 parsley leaves ½ cup Romano cheese, grated Directions1. Bring one large pot of water to boil, and cook pasta according to directions2. Meanwhile sauté garlic in extra-virgin olive oil with red pepper flakes; add capers, anchovies and sauté for a several minutes3. Next, add crushed tomatoes and water and season with salt; bring to boil and simmering for 3 minutes4. Then, mix in pasta and reduce the sauce until the spaghetti is coated5. Stir in parsley, sprinkle with Romano cheese and drizzle with extra-virgin olive oil before servingRecipe and Photo Credit: Chef Lorenzo Boni -- source link
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