Spaghetti alla Puttanesca
Ingredients
- 1 lb Luigi Vitelli spaghetti
- 3-1/2 oz anchovies packed in salt
- 3-1/2 oz black olives
- 1- 3/4 oz capers packed in salt
- 2 cups tomato sauce 1 clove garlic
- 1 fresh red hot pepper
- 1/3 cup olive oil salt to taste
Directions
In a large fry pan sauté the sliced garlic with the red hot pepper for few minutes. Add the anchovies, previously washed, the capes, the olives and the tomato sauce. Cook for another ten minutes. Meanwhile cook the spaghetti al dente. Drain and add to the sauce. Mix well and serve hot.
Always delicious, anytime.
Prep: Total:
(2 votes, average: 5.00 out of 5)
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