In Italy, there are great classics that always manage to move you, telling you about the excellence and precious flavor of our raw materials and making you relive unforgettable memories.
The specialty of this episode of ABKS was born in the alleys of the Spanish Quarter of Naples, where the sweetness of tomatoes and the saltiness of capers combined to create its majesty: puttanesca.
Ingredients for 4 people- 400 g of Chitarra spaghetti
- 500 g of datterino tomatoes
- 100 g of pitted Gaeta black olives
- 100 g of salted anchovies
- 50 g of salted capers
- 1 clove of garlic
- 1 red chili pepper
- Tomato paste
- Extra virgin olive oil
- Salt
First, cut the datterini tomatoes in half and place them in a bowl. In a tall saucepan, sauté the cleaned and desalted anchovies in a drizzle of extra virgin olive oil, then add the unpeeled garlic. Let it cook for a few minutes.
Now chop the olives and add them to the pan with the capers and chili pepper. Now add the cherry tomatoes, along with the tomato paste and a little of the cooking water. Let the paste dissolve.
Cook the spaghetti alla Chitarra in salted water, drain al dente and season with the sauce.
Enjoy your meal!
