classic - PUTANESCA

Serve : 4
Cooking time: 40 minutes



Outside Italy, this sauce, with its distinctive taste of ripe olives and flavorsome anchovy fillets, is not as well known as bolognese or carbonara. In its motherland, however, putanesca is a classic and highly prized.

INGREDIENTS:
2 tbsp olive oil
3 cloves garlics
1 bunch flat-leaf parsley
1 peperoncino
500 g fresh tomatoes
1 tbsp capers
3 anchovy fillets
3 1/2 black pitted olives
freshly ground black pepper
freshly grated parmesan
500 g pasta


HOW TO MAKE:
1. Squash the garlic cloves with a knife held slantwise. Finely chop the parsley and peperroncini. Blanch and skin the tomatoes, remove the core and seeds, and cut the flesh into small cubes. Cut the anchovy fillets into small pieces.
2. Cook the pasta al dente in a big saucepan of boiling, salted water.
3. Heat the oil in a saucepan. LIghly saute the garlic, parsley, and peperoncini for about 1 minute, stiring constantly.
4. Add the tomatoes and bring to the boil. Cover and simer over low heat for about 5 minutes.
5. Add black pepper to taste.
6. Pour out the pasta and drain. Divide among pre-warmed plates, pour the sauce over the pasta, and add the anchovies. Serve straightaway with grated parmesan.