Pasta Puttanesca: quick cooking and bright rich taste!

Pasta Puttanesca

There are many versions of where this interesting name came from, but the main thing, as in all Italian cuisine, is the speed of cooking and bright, rich taste!

Traditional Puttanesca ingredients (2 servings):

• 15 g of garlic

• 1 hot pepper (can be dry)

• 3 pieces of anchovy fillets

• 10 g of capers

• 50 g of pitted olives

• 260-300 g of tomatoes in their own juice

• 180 g of pasta

• parsley, olive oil, salt

I'm one of those who leave the garlic in the sauce, but I chop it and heat it well over low heat for 30-40 seconds, along with finely chopped hot pepper (make sure the color doesn't change).

I add the anchovies, which dissolve in the pan in a few seconds, and immediately add the capers and tomatoes. I stew it, and at the end, I add pitted olives (take tajaske or kalamata).

I throw the spaghetti into boiling salted water and undercook it because the secret of delicious pasta is when the pasta is stewed in the sauce for at least 2 minutes. If necessary, you can add the water in which the pasta was cooked and mix everything well.

In the last seconds, I add parsley, a little fragrant oil and serve it hot.

It's easy and delicious!