Spaghetti alla puttanesca

Name: Spaghetti alla puttanesca
Prep time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 tin anchovy fillets; 1 garlic; ¼ bunch oregano; 1 red chilli peppers; 1 tbsp olive oil; 400 g spaghetti; 80 g pitted black olives; 1 tin chopped tomatoes; 2 tbsp salted capers; pepper; salt

main dish

Total: 30 min. | Active: 30 min.

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A classic south Italian dish with a somewhat unflattering name. There are countless explanations as to how this dish got its name, which literally means "in the style of a prostitute". However, all legends point back to the early brothels in Naples. Regardless of how it got its name, this dish is quick and deliciously aromatic.

Nadja - LouMalou

Ingredients

for 4 person

Sauce
1 tbsp	olive oil
1 tin	anchovy fillets (approx. 50 g), dabbed dry, roughly chopped
1	garlic clove, pressed
1	red chilli pepper (or red chilli), deseeded, finely chopped
1 tin	chopped tomatoes (approx. 800 g)
80 g	pitted black olive, thinly sliced
2 tbsp	salted capers, rinsed, drained
2 tbsp	oregano, finely chopped
	salt and pepper to taste

Spaghetti
400 g	spaghetti
	salted water, boiling

How it's done

Sauce

Heat the oil in a pan, sauté the anchovy fillets, garlic and chilli pepper for approx. 2 mins. Add the tomatoes and simmer for approx. 10 mins. Add the olives, capers and oregano, heat gently, season the sauce.

Spaghetti

Cook the spaghetti in salted water until al dente, drain and stir in the sauce.

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