Italian
Spaghetti alla Puttanesca
by Marco Rufini · 181K subscribers on YouTube
A classic Roman pasta with a bold, savory sauce of tomatoes, olives, capers, anchovies, and chili. Marco Rufini shares his version, simple yet full of flavor.
- Difficulty
- easy
Ingredients
9 items- Olive OilA drizzle
- 1 pcsAnchovyOr Cantabrian anchovy
- 1 pcsGarlicOne clove
- CapersDesalinated
- Olive Itrane DenocciolatePitted Itrana olives
- 1 pcsPeeled TomatoesOne peeled tomato
- Chili PepperTo taste
- ParsleyBoth leaves and stems
- SpaghettiQuantity as needed for desired number of servings
Method
- Heat a drizzle of olive oil in a pan. Add one anchovy (or Cantabrian anchovy) and let it melt slowly over low heat.
- Add one clove of garlic to the oil.
- Add desalinated capers and pitted olive olives (I use Itrana olives). Stir.
- Add one peeled tomato. Break it up with a spoon and let it cook on the stove for about 15–20 minutes.
- Add some chili pepper and parsley (both leaves and stems).
- Cook the spaghetti according to package directions. Three quarters of the way through cooking (about 2 minutes before done), drain the pasta and transfer it to the sauce pan.
- Toss the spaghetti in the sauce to finish cooking and emulsify. Serve immediately (best enjoyed right from the pan).
Marco Rufini
Professional chef181K subscribers on YouTube115.9M total channel views🧑🍳 Fidasse è bene, ma magnà... è mejo! 📍 Casale Rufini, Gallicano Nel Lazio (RM) 📩 rufini.info@gmail.com In elenco AGCOM Il mio nuovo libro 👇 https://amzn.eu/d/0hAuoE5k
