Recipe of Spaghetti alla puttanesca

Join me and let's see how to make Spaghetti alla puttanesca

Instructions:

Step 1
• Fillet the olives if they don't come like that already. Book.
Step 2
• Chop the garlic cloves finely
Step 3
• Heat oil in a saucepan
Step 4
• Add the minced garlic and whole chillies to the casserole and sauté. I put the chilli peppers whole because then I remove them. In this way, the spicy touch will be very light. If you really like spicy food, you can chop them up and not remove them, but in that case you should probably use less quantity (a couple may be enough).
Step 5
• When the garlic has browned very lightly, add the anchovies and stir until they fall apart. There is no need to drain them.
Step 6
• Remove the chilli peppers if we have chosen to leave them whole
Step 7
• Add the filleted olives and capers, all well drained. Stir and sauté briefly.
Step 8
• Add the sifted tomato, lower the heat and stir frequently
Step 9
• While the sauce is cooking, boil the pasta according to the manufacturer's instructions.
Step 10
• When you have finished cooking the pasta, it's time to add the pepper, parsley and oregano to the sauce. Stir the sauce.
Step 11
• Typically, the drained pasta is added to the casserole and given a few turns, although I don't usually do it because I usually prepare sauce for several days and freeze the one that I don't use at the moment. Instead of mixing the pasta and sauce in the casserole, I add the sauce over the pasta already on the plate.
Step 12
• Parmesan cheese is optional. You can add it to the sauce in the casserole at the last minute and stir until it falls apart or, more typically, serve it separately so that each diner can take whatever amount they want (or can do without it).