RomanItalian
Pasta Alla Puttanesca
by Cucina con Ruben · 548K subscribers on YouTube
A classic Roman pasta dish with a rich, savory sauce made from tomatoes, olives, capers, and anchovies, finished with fresh parsley.
- Cook
- 30 min
- Difficulty
- easy
Ingredients
10 items- Garlicsliced
- Chili Pepperto taste
- Peeled Tomatoescrushed by hand
- Salta pinch
- 1 tbspSugarchef's trick
- Caperschopped
- Oliveschopped
- Anchovies in Saltanchovies in salt, chopped
- Parsleychopped
- Pasta (Paccheri)half a paccheri per serving
Method
- Start with a soffritto: slice garlic and add chili pepper.
- Crush peeled tomatoes by hand and add them to the pan.
- Add a pinch of salt and a tablespoon of sugar (chef's trick).
- Cook for 30 minutes on low heat without adding water, until the sauce thickens and concentrates.
- Meanwhile, chop capers, olives, anchovies, and parsley finely.
- When the sauce is ready (oil separates from the sauce), add the chopped mixture.
- Cook the pasta (half a paccheri) until al dente.
- Toss the pasta with the sauce and serve.
Cucina con Ruben
Home cookReviewer548K subscribers on YouTube242.9M total channel viewsRuben Bondi - cucina italiana, kosher e giudaico-romana. Diventato noto durante il lockdown cucinando dal balcone a Trastevere.
