Today we make one of the most simple and famous Italian pasta. We make authentic puttanesca.
The classic, traditional puttanesca contains capers and anchovies. I personally don't eat either. So I don't put them in my recipe. If you want, however, you can add them.
Tips
What you have to watch out for is the salt. Since the olives are quite salty for me, you can avoid the salt when boiling the pasta.
If you like this recipe, you can also try one of the following:
Pasta Frittata | Traditional Italian Recipe from Naples
Oven Baked Potato Croquettes | No Eggs, no Butter
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Authentic Italian Puttanesca
It comes from Naples and is a wonderful pasta.
Ingredients
- 400 gr. cherry tomatoes
- 1 onion
- 4 garlic cloves
- 1 1/2 tbsp tomato paste
- 1 tsp oregano
- 1 tsp chilli
- 100 gr. olives
- water from the boiled pasta
- 180 gr pasta
- 1 tbsp olive oil
Instructions
- Boil your pasta in plenty of water according to the instructions on the package.
- Heat the olive oil in a non-stick pan. Throw in the onion and garlic. Save for 1 minute. Add the cherry tomatoes.
- Cook for 1 minute and add the tomato paste, 2-3 tbsp. water from the boiled pasta. Add all the spices.
- Cover the pan and leave until the tomatoes soften.
- Drain your pasta. Toss them in with the olives, stir for a few minutes and serve.
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