Spaghetti alla puttanesca

Procedure

For spaghetti alla puttanesca, you have to wash and peel the tomatoes, then pieces by eliminating the vegetation water. 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 clove of garlic and chilli pepper (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. In the end, add the olives. Boil the pasta in plenty of 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 in the end. Bon appétit!

Combination: 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 the province of Ragusa: a wine with ripe red fruit aromas, good body and alcohol content supported (14% ABV.).