(Puttanesca sauce - Authentic Italian recipes)

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300 g (10 1/2 oz) fresh ripe tomatoes
3 tablespoons extra virgin olive oil
6 anchovy fillets in oil, broken-up
25 g (1 oz) capers in vinegar, drained and hopped
100 g (7 oz) black olives, stoned and sliced
2 tablespoons fresh (or frozen) parsley, finely chopped
2 cloves of garlic (if you like)
280 g (10 oz) spaghetti
Salt
1 hot red pepper, if you like

Time:
preparation: 15 minutes
cooking: 10 minutes
Difficulty:
easy recipe
Nutrition Facts (amount per serving):
Calories: 407 (kCal) 20 % GDA - 1703 (kJ)
Protein: 11.1 (g) 22 % GDA
Total fat: 15.8 (g) 21 % GDA
Total carbohydrate: 58.6 (g) 21 % GDA
Sugars: 6.1 (g) 7 % GDA

this piquant sauce made with typical Mediterranean ingredients (tomatoes, anchovies, capers, black olives, parsley, olive oil and garlic) is very tasty for dressing dry pasta such as spaghetti or penne.

This sauce is very easy and quick to do.
Blanch, peel and seed fresh tomatoes. If you have little time or you haven't found fresh tomatoes, you can use tinned ones.
In a frying pan put the olive oil, the filleted and broken-up anchovies, the capers, the chopped tomatoes, the olives and the hot pepper, if you like. Season with salt and reduce over a fierce heat for 5-10 minutes.
Remove from the heat and add the parsley, finely chopped.
The sauce is ready..

Note

- You can modify this recipe adding to the ingredients mushrooms, or tuna or red and yellow pepper (capsicum) or what you want ...
- In some recipes you could find the butter with the olive oil. We prefer to use only the extra virgin olive oil because we like much more low fat recipes.

What's the right wine?

Our suggestion is: Fiano d'Avellino (a white wine from Italy).

A little history

This dish has an embarassing name; it's dedicated to a sinner! Somebody says it has aphrodisiac properties. Certainly we know it's tasty and its origin go back to the old Neapolitan traditions in kitchen.