Chef Federico Alessandri © 2022
Puttanesca pasta


In a pan add 3 tablespoon of oil the garlic, the anchovy fillet and the chilli and heat on a gentle flame. With the help of a wooden spoon mash the anchovy until melted and dissolved. Is important that you don’t burn neither the garlic (otherwise becomes bitter) or the anchovy (otherwise will a very strong taste to the sauce). Now add the capers (remenber to de-salt them with fresh water) and the tomato sauce. Cook for about 10 minutes without reducing to much the sauce. Add the olives at the very end. This sauce can accompany even second courses of seafood. If you want to use the sauce for a pasta, boil the pasta until “al dente” and finish to cook it in the pan with the puttanesca sauce. Sprinkle with fresh parsley and serve.

• Ingredients for 4 people
• Pasta 14.00 ounces
• Capers
• Anchovies
• Olives
• Parsley
• Garlic
• Extra virgin olive oil
• Hot chili
• Tomato sauce

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