CampanianItalian
Anellini alla Puttanesca
by Manu Food · 60K subscribers on YouTube
A delicious combination of fresh Abruzzo pasta anellini with the classic Campanian puttanesca sauce, featuring anchovies, olives, capers, and cherry tomatoes.
- Difficulty
- medium
Ingredients
11 items- Alici salatecleaned, tails removed, marinated in white wine for 30 minutes
- White Winefor marinating anchovies
- Extra Virgin Olive Oila drizzle for cooking and raw finishing
- 1 pcsGarlicone clove, crushed
- Cherry Tomatoescherry tomatoes
- 1 ladleWaterone ladle, for cooking
- Olive Nere Snocciolatepitted black olives
- Desalted Capersdesalted capers
- Pasta (Anelli alla Pecorara o formato corto)any short pasta, preferably Anelli alla Pecorara
- Chopped Parsleychopped fresh parsley
- Salt(optional) — only if needed, as capers and anchovies are salty
Method
- Clean the salted anchovies: remove the tails, rinse, and marinate in white wine for about 30 minutes.
- In a pan, heat a drizzle of extra virgin olive oil and sauté a crushed garlic clove.
- Add the cherry tomatoes and a ladle of water. Lower the heat.
- Add the marinated anchovies and let them dissolve into the sauce so they lose their consistency.
- Cover with a lid and cook for a few minutes.
- After a few minutes, crush the tomatoes with a wooden spoon.
- Add the pitted black olives and desalted capers.
- Meanwhile, cook the pasta (anellini or any short pasta) according to package directions, but drain 2-3 minutes before the stated cooking time (e.g., cook for 3-4 minutes if package says 6).
- Transfer the drained pasta to the sauce and finish cooking it in the sauce, stirring and adding pasta cooking water as needed.
- When the pasta is cooked, add chopped parsley and a drizzle of raw olive oil. Toss well.
- Be careful with salt: capers and anchovies are already salty, so add salt only if necessary.
- Serve immediately.
