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Spaghetti alla Puttanesca

di Academia Barilla

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Spaghetti alla Puttanesca
PREPARATION TIME
30 minutes

DIFFICULTY
Easy

TYPE
First course

ITALIAN REGION
Lazio




Ingredients for 4 people


1 box spaghetti
4 tablespoons extra virgin olive oil [took off the butter]
4 salt-packed anchovies (rinsed and mashed in a mortar with pestle)
4 cloves garlic
½ cpu black olives
1 tablespoon salt-packed capers (rinsed and coarsely chopped)
3 tomatoes
1 tablespoon chopped parsley
salt to taste



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ORIGINAL INGREDIENT ALTERNATIVE INGREDIENT QUANTITY
Salt Packed anchovies Anchovies in olive oil 4

Preparation 20 minutes preparation + 10 minutes cooking
1. Cut a small X into the skin of the tomatoes

2. Blanch tomatoes for 2 minutes, plunge in ice water to cool, and peel

3. In a pan over medium-low heat, melt butter in oil

4. Add peeled, minced garlic, coarsely chopped capers (after rinsing under running water to remove salt) and anchovies (rinsed and mashed in a mortar with pestle or finely chopped)

5. When the garlic has browned and the anchovies have dissolved, add pitted, halved olives and peeled, seeded, thinly sliced tomatoes

6. Cook over high heat for 2 minutes, stirring frequently

7. Season with salt and remove from heat

8. Meanwhile, boil spaghetti in a large pot of salted water according to package directions

9. Drain and toss with the prepared sauce

10. Sprinkle with parsley and serve immediately