The real pasta puttanesca recipe

Pasta della Nobildonna’ is my personal interpretation of the famous pasta alla puttanesca, a typical Neapolitan dish. It is very easy and quick to prepare, perfect for an informal dinner.

The main ingredients of this wonderful pasta are olives, capers and anchovies, which form the heart of the recipe. I used fresh spaghetti alla chitarra, delicious Taggiasche olives (pitted, I would recommend), tinned cherry tomatoes, garlic and parsley.

This recipe is a good compromise if you are short of time in the kitchen. Pasta alla puttanesca is a dish characterised by strong and intense flavours, making it a real treat for lovers of good food. Originally from the Latium region of Italy, this dish has become a favourite with lovers of Italian cuisine all over the world. Its uncertain origin and intriguing name have contributed to its fame, but it is its vibrant and satisfying flavour that wins the hearts and palates of those who enjoy it. In this article, we will explore the history of this unique recipe and reveal all the secrets to preparing a delicious pasta alla puttanesca that will delight you with every bite.

Ingredients

500g fresh spaghetti alla chitarra
8 tablespoons of EVO oil
1 fresh chilli
Parsley Q.B.
7 capers
500g tomato
1 glass of water
Salt and pepper
150g Taggiasca olives
1 Alice Sott’olio (fillet)
1 clove of garlic

How to prepare

First prepare the water for the pasta and cover with a lid.
In a frying pan, put the oil and garlic, fry the garlic for a few minutes, then add the olives, capers, anchovies and chilli, fry everything for a few minutes, then add the tomatoes and water, cook for about 10 minutes on a medium-low heat.
When the water comes to the boil, add salt and add the pasta, cook (if you use fresh pasta, the cooking time will be much shorter), drain the pasta and pour it into the frying pan, mix the pasta with the sauce, serve on a plate and finally add some parsley.
All that remains is to enjoy a wonderful, simple and tasty pasta dish.

Tip:

You can use any type of pasta instead of fresh pasta.