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Spaghetti alla Puttanesca Recipe
Flavors of Italy
Total time: 30 to 60 minutes
Prep. time: 5 minutes
Cooking time: Under 30 minutes
Difficulty: Easy
Ingredients
For 4 servings
- 340-400 g (12-14 oz.) spaghetti
- 150 g (5 oz.) pitted green and black olives
- 50 g (3 tbsp.) butter
- 2 cloves of garlic, minced
- 1 tbsp. capers
- 1 tbsp. parsley
- 200 g (7 oz.) peeled, seeded and diced tomatoes
- 125 ml (1/2 cup) olive oil
- 1 anchovy fillet per serving (optional)
Method
- Cook and drain the pasta;
- gently heat the oil and butter;
- add the garlic, capers and tomatoes; cook over medium heat for 15 minutes;
- pour the mixture over the cooked drained pasta, sprinkle with parsley, garnish with olives and serve.
Sommelier
Cabernet-Franc-Torresella
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