Spaghetti puttanesca


Spaghetti puttanesca


Spaghetti puttanesca

Difficulty: Medium

Preparation time: 15 min

Doses (4 people)

  • Ingredients
    • Anchovies in olive oil 3
    • Capers 1,7 oz
    • Extra Virgin olive (EVO) oil as required
    • Onion 1/2
    • Parsley as desired
    • Spaghetti n. 5 14 oz
    • Taggiasche olives 1,7 oz

For this recipe we used:

Finely chopped tomatoes
7,03 fl. oz.


Sauté minced onion in EVO oil, once it turns to a nice translucent golden colour, add the anchovies and let them melt, then the olives, the capers and Pomì finely chopped tomatoes. Cook for 20 minutes c., season to taste and add generous minced parsley.
Boil the spaghetti and stir-fry them in the sauce until they are well amalgamated.