ItalianNeapolitan
Spaghetti alla Puttanesca
by Chef Andrea Larossa · 62K subscribers on YouTube
Classic Neapolitan spaghetti with a bold sauce of tomatoes, anchovies, olives, capers, and garlic, finished with a touch of parsley oil and olive powder.
- Cook
- 30 min
- Servings
- 2
- Difficulty
- medium
Ingredients
10 items- SpaghettiUse high-quality spaghetti, preferably a thin variety.
- Tomato PassataAlternatively, use peeled tomatoes or fresh tomatoes.
- 2 pcsAnchovies in OilOne anchovy per serving. Use high-quality anchovies.
- Olive Riviera sott'olioGreen olives in oil. Use to taste.
- Gaeta Olives(optional) — Used to make olive powder for garnish. Dehydrate at 70°C for 2-3 hours, then blend.
- Salt-Packed CapersRinse well to remove salt. Use small capers, not flower buds.
- GarlicUse garlic cream or thinly sliced cloves. Start in cold oil.
- Coarse SaltFor pasta water and initial pinch.
- Extra Virgin Olive OilGenerous amount for the sauce base.
- ParsleyFor parsley oil: blend fresh parsley with oil. Drizzle at the end.
Method
- Put a pot of salted water on to boil for the spaghetti.
- In a cold pan, add extra virgin olive oil, anchovies, garlic cream (or thinly sliced garlic), and a pinch of salt.
- Turn on the heat to low and slowly melt the anchovies, stirring gently. Do not burn the garlic.
- Once the anchovies have dissolved, add a splash of hot pasta water and stir to emulsify.
- Add the tomato passata (or crushed tomatoes). Then add the olives (Riviera type) and capers (rinsed if salted). Stir to combine.
- Cover the pan partially and simmer the sauce for about 15 minutes.
- When the water boils, salt it generously and cook the spaghetti for 6 minutes.
- After 6 minutes, transfer the spaghetti directly into the sauce using tongs or a strainer.
- Add a little pasta water and continue cooking the pasta in the sauce for another 4-5 minutes, stirring gently, until the pasta is al dente and has absorbed the sauce.
- Taste and adjust salt if needed.
- Plate the spaghetti: arrange a nest of pasta, spoon over some sauce, then garnish with Gaeta olive powder and a drizzle of parsley oil.
Chef Andrea Larossa
Professional chef62K subscribers on YouTube7.1M total channel viewsLa cucina deve essere Semplice,Efficace di Gusto!
