Recipe for making Farfalle alla puttanesca:
Ingredients:
- 400g farfalle pasta (or any pasta of your choice)
- 1 can (400g) crushed tomatoes
- 1/2 cup black olives, pitted and sliced
- 3 tablespoons capers, drained
- 2-3 cloves garlic, minced
- 4-6 anchovy fillets, chopped (adjust to taste)
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 3 tablespoons extra virgin olive oil
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions:
- Cook the pasta in a large pot of salted boiling water according to the package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add minced garlic and sauté until fragrant, but be careful not to let it brown.
- Add the anchovies to the skillet and cook until they dissolve into the oil.
- Stir in the crushed tomatoes, olives, and capers. Season with salt, black pepper, and red pepper flakes. Simmer the sauce over medium-low heat for about 10-15 minutes, allowing the flavors to meld.
- Add the cooked pasta to the skillet, tossing it in the sauce until well coated.
- Garnish with chopped fresh parsley.
- Serve hot, optionally with a drizzle of extra virgin olive oil and grated Parmesan cheese.
This dish is known for its intense and savory flavors, combining the saltiness of olives and capers with the umami from anchovies. Adjust the amount of anchovies and red pepper flakes according to your personal taste preferences. Enjoy your Farfalle alla puttanesca!
