Sull 'origin of the name of these colorful spaghetti, are various theories and legends that are told, most of which take us back to the brothels where, to attract customers, these were cooked fast and tasty spaghetti.
The regions where the spaghetti puttanesca are typically prepared are Lazio and Campania.
Anchovies (8 filets)
Olives (black pitted 100g)
Garlic (2 cloves)
Capers (1 tablespoon)
Parsley (chopped 2 tablespoons)
ElaborationTo prepare the spaghetti puttanesca, wash the tomatoes under running water and practiced an incision in the cross on the tomatoes and blanch in boiling water for one minute, then remove them with a slotted spoon, let them cool and peel them by taking the skin will come off easily thanks to the cutting done before.
Remove the seeds and cut into small cubes then. Desalted under running water anchovies and capers, then dry them well, coarsely chop the anchovies and chop the garlic and sliced fresh chilli peppers, seeded, chopped capers and black olives cut into rounds.
So you put in a large skillet to heat the oil, add the chopped garlic let cook for a minute, add the chopped anchovies and chilli leave them aside, when the anchovies begin to melt together also cut black olives and capers and cook for a couple of minutes and pour in the pan also chopped tomatoes, and add even half the amount of chopped parsley cook for 10-15 minutes on low heat, and in the meantime, boil the pasta in salted water, once cooked al dente and pour into the pan with the sauce, fry for a few minutes and add the remaining chopped parsley. The spaghetti alla puttanesca are ready to be served!