Ciao Margi, here's my puttanesca recipe from my private personal archive
In this recipe, spaghetti may be substituted with other long-shaped pasta, like bucatini or linguine, and even with short-shaped pasta like penne rigate.
Time for the sauce, about 40 minutes. For the spaghetti, 8-10 minutes to cook them and a couple of minutes to prepare and serve them.
Spaghetti puttanesca ingredients – 4 people
• 2 tablespoon extra virgin olive oil
• 2 garlic cloves, peeled
• 4 anchovy fillet, chopped
• 500 g canned chopped tomatoes
• 150 g black pitted olives, chopped
• 3 tablespoons drained capers
• 1 tablespoon dried oregano
• 1 tablespoon dried parsley
• ˝ teaspoon dried chilli powder
• Fine salt, to taste
• ˝ teaspoon of sugar
• 450 g spaghetti
• A handful of coarse salt
For the sauce
1. Chop the anchovy fillets and the olives, peel the garlic cloves, squeeze and drain the capers if needed.
2. Heat the oil in the saucepan, then pour in the garlic, and cook it on low fire for some minute. Remove the garlic from the pan when it starts turning brown.
3. Add the chopped anchovy fillets, stir with a wooden spoon for a couple of minutes, mashing them.
4. Add tomatoes, olives, capers and stir for a couple of minutes.
5. Add chilli powder and sugar. Stir well.
6. After 20 minutes, add the parsley and the oregano and stir well, then add salt to taste.
7. Cook slowly for other 5/10 minutes, without cover.
For the pasta
1. Bring a large pot of water to a rolling boil, then add the coarse salt, wait a couple of minutes and add the spaghetti. Stir them a couple of time while cooking to separate them.
2. Fill a large bowl with hot water.
3. Cook the spaghetti (follow the cooking time print on the package, or start tasting them after 6 minutes).
4. Empty the bowl, drain the spaghetti, put the warm sauce in the bowl, add the spaghetti, stir well and serve at once (I don't add any grated cheese in my puttanesca).