Vermicelli alla puttanesca is a typical dish of Italian cuisine, originating from the Lazio region. It consists of pasta dressed with a flavorful sauce made from fresh tomatoes, capers, black olives, anchovies, garlic and hot chili pepper. The sauce is enriched by the spicy flavor of oregano and the creaminess of aged salted ricotta. This dish is perfect for lovers of intense and spicy flavors.
Prepare the sauce: in a saucepan brown the whole garlic cloves in the oil
Wash the capers to remove excess salt; do the same with the anchovies
When the garlic has reached a nice brown color, add to the saucepan the tomatoes cut into pieces if using fresh, or the peeled tomatoes drained carefully from their preserving liquid, the capers, the olives, the chili pepper and the oregano
Add a little salt and cook the sauce for about ten minutes over high heat
It will be ready when the tomato liquid is almost completely absorbed and the sauce has a glossy appearance
Meanwhile, put a large pot with plenty of water on the heat
When it reaches boiling, salt it and add the pasta. Stir and cook until al dente, drain well, reserving a few tablespoons of the cooking water, and place the pasta in a large bowl
Just before dressing, add the anchovies, chopped, and plenty of chopped parsley to the sauce
Pour the sauce over the pasta: if it is too dry, loosen it with a few tablespoons of the reserved cooking water
Pan
Wooden Spoon
Colander
Italy, Lazio
| Energy (kcal) | 177.63 |
| Carbohydrates (g) | 30.24 |
| of which Sugars (g) | 2.9 |
| Fat (g) | 3.54 |
| of which Saturates (g) | 0.53 |
| Protein (g) | 5.74 |
| Fiber (g) | 1.88 |
| Sale (g) | 0.1 |
