A classic Roman cuisine but, to me being Sicilian, Remember my Earth, given the presence of capers and anchovies: spaghetti alla puttanesca. This is a very simple but extremely tasty sauce, in which they enter, having regard to the authorship of Roman recipe, the olives of Gaeta. I like spicy but, as regards the use of hot pepper, adjust as you like: everyone has different tastes!
360 grams of spaghetti
600 grams of St. Marzano tomatoes
20 Gaeta olives (or other black olives)
a handful of capers
3 tablespoons tomato paste
10 anchovy fillets in salt
1 red pepper
1 clove of garlic
extra virgin olive oil, to taste
Salt, to taste
For spaghetti alla puttanesca, you have to wash and peel the tomatoes, then tear them to pieces by eliminating the water of vegetation. Coarsely chop the anchovies after having rinsed well, denocciolare olives and cut into small pieces.
Cover the bottom of a pan with extra virgin olive oil and add the garlic clove and chilli (leave it whole and then remove it if you want to be less spicy sauce, let it into slices and also let the seeds if you like tears): low heat and fry, when the garlic is golden, take it off and throw it. Add the anchovies and mash well with a fork until they melt, then add the capers. Finally, add the tomato paste and tomatoes.
Cook the sauce over low heat for about twenty minutes and Puttanesca, When the sauce has narrowed, taste to adjust salt if necessary. Finally, Add the olives. Boil the pasta in salted water and drain it al dente. Season the spaghetti with the sauce and serve immediately spaghetti alla puttanesca. Some will say that is heretical, but I like to add a little grated pecorino cheese at the end. Bon appétit!
MATCHING: The spicy taste of this recipe must be combined with a red like Nero D'Avola Igt. We chose "Nerojbleo" produced by the Sicilian company Gulfi, in provincia di Ragusa: a wine with ripe red fruit aromas, good body and alcohol content supported (14% ABV.).