An easy italian recipe for a tasty first course simply made with tomato, anchovy, capers and olives: the spaghetti puttanesca. +++ Hi everyone and welcome to the GialloZafferano kitchen: today we’ll be making the spaghetti puttanesca, literally “whore’s pasta”, a very tasty first course made with few simple ingredients. The origins of this recipe are uncertain, as well as those of its name; what we know for sure is that it’s most prepared in the regions of Lazio and Campania. But let’s see together what ingredients we’ll need: 14 oz (400 g) of spaghetti, or linguine, or vermicelli pasta 14 oz (400 g) of canned peeled tomatoes, or tomato puree, or 17,5 oz (500 g) of fresh tomatoes 2 tbsp of chopped parsley 8 fillets of anchovy 3,5 oz (100 g) of pitted olives or Gaeta olives 4-5 tbsp of extra virgin olive oil 1 tbsp (15 g) of capers in salt, about ½ oz Some salt /2 cloves of garlic 1 fresh or powdered chili pepper So, let’s prepare together the spaghetti puttanesca: Begin to prepare the spaghetti puttanesca by putting in a saucepan the oil, the roughly chopped anchovies, the chili pepper and the smashed garlic. Brown everything on a low flame for a few minutes, 5 or 10, it’s the same as long as you keep a very low flame so as not to burn the garlic, then add the capers, previously washed under running water, squeezed and chopped, and the olives, cut into circles. If you’re using non-pitted olives, like the Gaeta olives, just add them whole in the saucepan. Now stir, let …

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