Authentic Puttanesca Recipe or Spaghetti alla Puttanesca

An easy recipe with strong taste.

This recipe is really intriguing, some gives it as Neapolitan others as a popular Roman dish.

So, I wanted to research a little this matter, but I just came up with a few legends.

The most reliable one says that the given name was originated in Naples from such "Night Ladies" around 1950s when brothels were open in Italy. Prostitutes used to serve this dish to their clients.

Ingredients: serves 4

Puttanesca Recipe

- 1 lb (450gr) spaghetti
- 14 oz (400gr) can mashed or peeled Tomatoes
- 4 anchovy fillets in oil or salted
- 2 oz (60gr) black stoned olives
- 3 tbsp (90ml) extra-virgin olive oil
- 1 tbsp (15gr) salted capers
- 2 tbsp (30gr) parsley finely chopped
- 1 small red chile or flakes
- salt

Preparation: easy 30 minutes

1. Set the pasta water for spaghetti and bring to a boil. Once boiling, add the sea salt to your taste, through the spaghetti and stir. Spaghetti will be ready "Al dente" within 7 minutes.

TIP!
Rinse the cappers with lukewarm water as they are very salted.

2. In a large pan add 3 Tbsp of Olive Oil, lightly brown garlic and chilli pepper. Add the tomatoes, combine the cappers and olives. Cook at medium heat for about 20 minutes. Now and then give a stir.

3. Clean and mince the anchovies fillets, and add with the chopped parsley to the almost ready sauce. Adjust with a pinch of salt.

4. In the pan with the sauce add the drained pasta and mix thoroughly.

TIP!
Traditionaly Parmesan cheese is not served with this dish.