Maltagliati alla puttanesca

Maltagliati alla puttanesca

Total: 1 hr | Active: 30 Min.
Nutritional value / people: 408 kcal
, Fat: 17 g
, Carbohydrate: 46 g
, Protein: 14 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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Pasta dough

200g flour for making dumplings
½tsp salt
2 fresh eggs
2tbsp olive oil

To shape

a little flour for making dumplings


olive oil for frying
2 garlic cloves, thinly sliced
1 red chilli pepper, deseeded, cut into thin rings
100g olives (e.g. Taggiasca), pitted
25g anchovy fillets, roughly chopped
3tbsp caper berries, halved
2tins cherry tomatoes (each approx. 800 g)
¼tsp salt
a little pepper


salted water, boiling
½bunch flat-leaf parsley, leaves torn off
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How it's done

Pasta dough

Mix the flour and salt in a bowl. Add the eggs and oil, mix, knead for approx. 15 mins. to form a smooth dough. Shape into a ball, then leave to rest for approx. 30 mins. at room temperature under a bowl rinsed in hot water.

To shape

On a well-floured surface, roll out the dough in batches to approx. 2 mm thick. Keep separating the dough from the work surface. Cut the dough lengthwise into strips approx. 3 cm wide, then cut crosswise into pieces approx. 4 cm wide using a pastry wheel. The pieces don't need to be identical.


Heat the oil in a frying pan, sauté the garlic and chilli pepper. Add the olives, anchovy fillets and capers, cook briefly. Add the cherry tomatoes, season, simmer for approx. 20 mins., gently crush the tomatoes with a fork.


Cook the maltagliati in boiling salted water for approx. 1 min., drain, mix into the sauce. Garnish with parsley just before serving.

Good to know
Note: Maltagliati translates as "poorly cut" and was not originally a type of pasta in its own right. It was made from the scraps of dough left behind after cutting tagliatelle and other similar types of dough.

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