Spaghetti alla Puttanesca is a typical first course in the Italian tradition, especially in Neapolitan cuisine, where they are also simply called “aulive e cchiapparielle” or, olives and capers.
In fact, Sugo alla Puttanesca is prepared mainly with these two ingredients and tomato.
In the recipe for Roman Pasta alla Puttanesca anchovies are also added, but today we will prepare together the original recipe for Spaghetti alla Puttanesca which is without anchovies.
SERVINGS:4
INGREDIENTS:
1 Can Diced Tomatoes
1 tbsp Capers Under Salt (Before using them, whash and cry them)
2+ 1/2 oz Black Olives
2 Garlic Cloves, Pealed and Cut in Half
Crushed Red Pepper to taste (optional)
About 5 tbsp of Extra Virgin Olive Oil, to Coat the Pan
salt and pepper to taste
1 pound Spaghetti pasta.
