Spaghetti alla Puttanesca
Onion 1, small
Black Olives
stoned and sliced
Anchovies 2-3, chopped
Crushed Tomatoes 1½ - 2 cups
Garlic 2 cloves, chopped
Pepperoncini Rossi,
seeded and chopped fine
2. or dried hot chillis
Capers 6-8, chopped
Salt & pepper to taste.
Olive Oil or Butter to cook
Grated Parmesan cheese

Gently sauté but do not brown, the garlic, onion and chilli peppers. Add the tomatoes, capers, olives and anchovies, salt and pepper and basil to taste. On low heat, cook until the sauce is thick.

Serve with spaghetti, or noodles with plenty of grated Parmesan.

Supposedly named for the local “working girls”.
It was a quick and easy meal to make after a hard day’s (or night’s) toil.


Florence, Italy.

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Last updated by: Webmaster , 06-Jan-2005 11:20 AM

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