Hi everyone, welcome back to OrsaraRecipe’s where Chef Pasquale shares his Italian recipes. Today’s recipe is Spaghetti and Tomato sauce with anchovies and olives, it’s really easy and only takes 30 minutes to cook. This dish is called Spaghetti alla Puttanesca, however in my video I do not use capers, but you are welcome to add them in if you like.
1 Pound Spaghetti
1 Can Plum Tomato’s
2oz Red Wine (Optional)
Black Olives (as many as you like)
2oz Olive Oil
Half cup chopped Parsley
2oz Onions and 4 chopped Garlic cloves
Hot Peppers (Optional)
1oz Capers (Optional)
First you will want to start by getting a pot for the tomato sauce to cook in. Add your Olive Oil, garlic, onions and anchovies into the pot. Add hot peppers at this point, if you would like it spicy. Now put the pot on medium heat and let cook for approximately 3 minutes or until garlic and onions begin to tenderize; stir occasionally. Next you will need to take out the plum tomato’s from the can and chop them up into 1 inch think slices, see video above for technique. Add your chopped tomato’s to the pot of garlic, onions and anchovies and also add the leftover juice from the can. You will now need to cook this sauce for 20 minutes on low heat to keep at a minimum boil. After the sauce has cooked for 5 minutes add the red wine. At the 10 minute mark, add the olives. Let the sauce cook for another 10 minutes on low and that’s it!
After your spaghetti is done cooking and it’s al dente, put the spaghetti back into the pot. Add 3 ladle full of sauce into the pot of spaghetti and mix together. Serve each dish with spaghetti and add a half ladle of sauce in the middle of the dish. You can now add some fresh chopped parsley on top of the spaghetti.
Please watch the video recipe above for step by step cooking instructions. Don’t forget to subscribe to my YouTube channel for weekly video recipes!
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