Spagetthi PastaFina

alla puttanesca

45'
low
4

Ingredients

400 g of GALLO Spaghetti PastaFina

6 fillets of anchovies

60 g of fried tomato

20 g of capers

30 g of black olives from Aragón

1 extra spicy fresh chili

2 dried small chili peppers

100 g of cherry tomatoes

40 g of parmesan, grated

Salt to taste

Pepper to taste

Oil to taste

Preparation

Step 1

Cook the pasta in abundant boiling water with a pinch of salt, drain and pour over some cold water to stop the cooking process.

Step 2

It is best to undercook it for about 2 minutes because it will be cooked to perfection with the puttanesca sauce later.

Step 3

It is important to save a glass of the cooking water to use later to bind the sauce with the pasta and finish the cooking process.

Step 4

For the sauce, finely chop the anchovies, cut the capers in half, finely chop the chili and chili peppers and remove the pit from the black olives.

Step 5

Sauté everything in a pan over a low heat with a bit of oil until you get a paste.

Step 6

Add the halved cherry tomatoes and the fried tomato.

Step 7

Stir over a low heat for about 5-6 minutes.

Step 8

Add the pasta and a little bit of the cooking water and cook over a high heat until achieving the desired consistency.

Step 9

Remove from the pan, add grated parmesan and serve.

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