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Spaghetti alla Puttanesca

Spaghetti alla Puttanesca

From Cooking with Manuela

Spicy and flavorful, these classic Italian Spaghetti alla Puttanesca are a sure way to make any dinner special

Made with Tomato Puree

Mutti® Tomato Puree retains the bright red color of tomatoes and has a velvety composition with an intense but sweet taste.

Tomato Puree

cooking sketch 20 min (COOK TIME: 20 min)

cooking sketch Easy

4 people

Ingredients

Tomato Puree
  • 2 tablespoons extra virgin olive oil
  • 2 garlic cloves (crushed)
  • 1 teaspoon anchovy paste or 6 anchovies fillets (cut in small pieces)
  • 1/2 tablespoon capers (drained and chopped)
  • 2 peperoncini (Italian dry hot peppers)
  • 1/2 cup Kalamata olives (sliced)
  • 14 oz Mutti® Passata
  • 12 oz spaghetti
  • 1 tablespoon fresh chopped Italian parsley

Recipe and image credit: Cooking With Manuela 

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Method

  1. Bring a large pot of salted water to a boil. When boiling add the spaghetti and cook al dente mixing once in a while, following the direction on the box (mine were ready in 9 minutes)
  2. In the meantime, let's make the sauce. In a large pot over medium heat, add the oil and saute' the garlic, anchovies, capers, peperoncini and olives for a couple of minutes.
  3. Add the Mutti® Passata, half of the parsley. Salt and pepper to taste. Simmer over medium-low heat for about 15 minutes. Remove the garlic if you like.
  4. Add the spaghetti when ready in the pan with the sauce, and toss. Add a little bit of cooking water from the pasta if needed. Sprinkle with the remaining chopped parsley and serve.
  5. Buon appetito!

Quick and delicious, Spaghetti, With friends, Pasta or rice dishes, Family, Italian food, Pasta

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